Ginger-pumpkin meringue pie
INGREDIENTS
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This superb pie has a gingersnap-graham crust, a pumpkin-maple filling, and a unique brown sugar meringue.
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Prep: 30 minutes Bake: 69 minutes
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Cool: 2 hours Oven: 375° F / 350° F
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1 recipe Gingersnap-Graham Crust
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1 15-ounce can pumpkin
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1/3 cup sugar
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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3 eggs, lightly beaten
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2/3 cup milk
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1/2 cup maple syrup
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1 recipe Brown Sugar Meringue (see below)
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1 recipe Gingersnap-Graham Crust (see below)
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STEP 1: Preheat oven to 375° F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.
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STEP 2: 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.
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STEP 3: 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° F.
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STEP 4: 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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Makes 8 servings.
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Gingersnap-Graham Crust: In large mixing bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and
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Brown Sugar Meringue: Prepare Brown Sugar Meringue as the pie bakes.In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium speed until
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