Ginger Pumpkin Meringue Pie

Total Time: 1 hr 39 mins Preparation Time: 30 mins Cook Time: 1 hr 9 mins

Ingredients

• Servings: 8
• 3/4 cup gingersnaps, finely crushed (12 cookies)
• 1/2 cup graham cracker, finely crushed (7 squares)
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted
• 15 ounces pumpkin
• 1/3 cup granulated sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 eggs, slightly beaten
• 2/3 cup milk
• 1/2 cup maple syrup
• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup brown sugar, packed

Recipe

• 1 combine dry ingredient for the crust, then stir in melted butter; spread evenly on the bottom and sides of a 9 inch pie plate.
• 2 preheat oven to 375 degrees f; bake crust 4 minutes and cool.
• 3 combine pumpkin, sugar, ginger, salt, and cinnamon; add eggs and then gradually stir in milk and maple syrup.
• 4 pour filling into pastry shell; bake 50 to 55 minutes or until knife inserted near the center come out clean (edges should be covered with foil if they start to get too dark).
• 5 meanwhile, combine 3 egg whites that have stood at room temperature for 30 minutes with 1/2 vanilla, cream of tartar, and salt; beat on medium until soft peaks form.
• 6 gradually add brown sugar, while beating on high, until stiff peaks form.
• 7 remove pie from oven and reduce heat to 350 degrees f; remove foil if used.
• 8 spread meringue over hot filling, completely to the edge, sealing; bake 15 minutes until golden brown.
• 9 let cool about 2 hours before serving; store covered in the refrigerator.