GINGER-PUMPKIN MERINGUE PIE
Prep Time: 4 Hours
Yields: 8 Servings
Here a fluffy springtime meringue comes to harvest season. Wow your guests with the exotic flavor of ginger added to a pumpkin meringue.
Ingredients for Gingersnap-Graham Crust:
¾ cup finely crushed gingersnaps
½ cup finely crushed graham crackers
2 tbsps sugar
¼ cup melted butter
Method for Gingersnap-Graham Crust:
Preheat over to 375°F. In a large bowl, combine gingersnaps, graham crackers and sugar. Stir in butter and spread evenly on bottom and up sides of a 9-inch pie plate. Bake 4 minutes then cool on a wire rack.
Ingredients for Pie:
1 (15-ounce) can pumpkin
⅓ cup sugar
1 tsp ground ginger
½ tsp salt
½ tsp ground cinnamon
3 eggs, lightly beaten
⅔ cup milk
½ cup maple syrup
Method for Pie:
In a large mixing bowl, combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs and lightly whisk to combine. Gradually stir in milk and maple syrup. Pour filling into pastry shell. Cover edge of pie with foil to prevent over-browning. Bake 50-55 minutes or until knife inserted near center comes out clean. Uncover edges and reduce oven to 350°F. Carefully spread Brown Sugar Meringue over hot filling making sure to spread out to the edge of the pie. Bake 15 minutes or until golden brown. Cool on a wire rack. Loosely cover and refrigerate within 2 hours.
Ingredients for Brown Sugar Meringue:
3 eggs, whites only
½ tsp vanilla extract
¼ tsp cream of tartar
⅛ tsp salt
⅓ cup packed brown sugar
Method for Brown Sugar Meringue:
In a large mixing bowl, let egg whites stand at room temperature 30 minutes. Add vanilla, cream of tartar and salt. Beat on medium speed until soft peaks form. On high speed, gradually add sugar, 1 tablespoon at a time, until mixture forms stiff peaks, tips stand straight up.