Ginger Pumpkin Meringue Pie

Here a fluffy springtime meringue comes to harvest season with the addition of pumpkin and traditional spices. The Brown Sugar Meringue completes the recipe.

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4.0 by 34 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 54 mins to 59 mins 375°F
  • Chill: 2 hrs

Ginger Pumpkin Meringue Pie

Directions

  1. Preheat oven to 375 degrees F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.
  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.
  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 degrees F.
  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. Serves 8.

Brown Sugar Meringue

Directions

  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, beating on high speed until mixture forms stiff peaks (tips stand straight).

Gingersnap-Graham Crust

Directions

  1. Preheat oven to 375 degrees F. In a large bowl combine gingersnaps, graham crackers, and sugar. Stir in butter. Spread evenly on bottom and up side of a 9-inch pie plate. Bake for 4 minutes. Cool on a wire rack. Makes 1 piecrust.
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Nutrition Facts (Ginger Pumpkin Meringue Pie)

  • Per serving:
  • 316 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 96 mg chol. ,
  • 404 mg sodium ,
  • 52 g carb. ,
  • 2 g fiber ,
  • 38 g sugar ,
  • 6 g pro.
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