Friday, November 28, 2008

Pumpkin Meringue Pie with Ginger Crust

Makes 1 Pie - 8 Servings

1 15oz can pumpkin
1/3 cup sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
3/4 cup finely crushed gingersnaps
1/2 cup finely crushed graham crackers
2 tablespoons sugar
1/4 cup butter, melted
3 egg whites
1/3 cup brown sugar, packed
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt


In large bowl combine gingersnaps, graham crackers and sugar. Mix in melted butter. Spread evenly on bottom and up the sides of 9" pie plate. Bake at 375 for 4 minutes and let cool. In a large bowl, mix pumpkin, sugar, ginger, salt and cinnamon. Add whole eggs and combine with fork. Gradually stir in milk and maple syrup. Pour into crust-lined pie plate. Cover edges of pie with foil and bake 50-55 minutes or until knife inserted in center comes out clean. *While pie is baking, prepare meringue topping: In large 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, beating on high speed until mixture forms stiff peaks. When timer for pie goes off, uncover edges and reduce oven temp to 350. Carefully spread meringue over hot filling and seal to edge. Bake 15 minutes until golden brown. Cool and refrigerate to chill before serving, if desired.

Yet another twist on an old favorite, the meringue on top is a great change from regular old whipped cream. We like to sprinkle additional nutmeg on ours before serving it. It's delicious both warm or cold, however you prefer it.

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