Ginger Pumpkin Meringue Pie
INGREDIENTS
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Makes: 8 servings
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Prep: 30 mins Bake: 375°F 54 mins to 59 mins Chill: 2 hrs Bake: 350°F 15 mins
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Ingredients
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1
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recipe Gingersnap-Graham Crust, below
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1
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15 ounce can pumpkin
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1/3
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cup sugar
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1
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teaspoon ground ginger
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1/2
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teaspoon salt
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1/2
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teaspoon ground cinnamon
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3
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eggs, lightly beaten
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2/3
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cup milk
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1/2
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cup maple syrup
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1
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recipe Brown Sugar Meringue, below
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Brown Sugar Meringue
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Ingredients
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3
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egg whites
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1/2
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teaspoon vanilla
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1/4
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teaspoon cream of tartar
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1/8
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teaspoon salt
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1/3
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cup packed brown sugar
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Directions
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1. In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beat
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Gingersnap-Graham Crust
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Yield: 1 piecrust
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Ingredients
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3/4
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cup finely crushed gingersnaps (about 12 cookies)
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1/2
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cup finely crushed graham crackers (7 squares)
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2
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tablespoons sugar
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1/4
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cup butter, melted
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