Ginger Pumpkin Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Better Homes and Gardens. A fun and spicy twist on classic pumpkin pie with a rich brown sugar meringue. Easy, impressive, and delicious! Ingredients:
gingersnap-graham crust |
3/4 c. finely crushed gingersnaps (12 cookies) |
1/2 c. finely crushed graham crackers (7 squares) |
2 tbsp. granulated sugar |
1/4 c. melted butter |
pumpkin filling |
1 15-oz. can pumpkin |
1/3 c. sugar |
1 tsp. ground ginger |
1/2 tsp. salt |
1/2 tsp. ground cinnamon |
3 eggs, lightly beaten |
2/3 c. milk |
1/2 c. maple syrup |
brown sugar meringue |
3 egg whites |
1/2 tsp. vanilla |
1/4 tsp. cream of tartar |
1/8 tsp. salt |
1/3 c. packed brown sugar |
Directions:
1. Preheat oven to 375 degrees F.
2. Prepare Crust: In large bowl combine gingersnap crumbs, graham cracker crumbs, and sugar. Stir in butter. Spread evenly on bottom and up the sides of 9-inch pie plate. Bake 4 minutes. Cool on wire rack.
3. For Filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.
4. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees F.
5. While pie bakes, prepare Meringue: In large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla, cream of tartar, and salt. Beat on medium until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).
6. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours.
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