SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger Pumpkin Meringue Pie

Makes: 8 servings
Prep 30 mins Bake 375°F 54 mins to 59 mins Chill 2 hrs Bake 350°F 15 mins
Ginger Pumpkin Meringue Pie
Ingredients
  • 1  recipe  Gingersnap-Graham Crust, below
  • 1 15  ounce 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
  • 1  recipe  Brown Sugar Meringue, below
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
Ingredients
  • 3  egg whites
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  cream of tartar
  • 1/8  teaspoon  salt
  • 1/3  cup  packed brown sugar
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).

Nutrition Facts (Ginger Pumpkin Meringue Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 316,
  • Fat, total (g) 10,
  • chol. (mg) 96,
  • sat. fat (g) 5,
  • carb. (g) 52,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 38,
  • pro. (g) 6,
  • vit. A (IU) 8358,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 404,
  • Potassium (mg) 296,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Gingersnap-Graham Crust

Yield: 1 piecrust
Ingredients
  • 3/4  cup  finely crushed gingersnaps (about 12 cookies)
  • 1/2  cup  finely crushed graham crackers (7 squares)
  • 2  tablespoons  sugar
  • 1/4  cup  butter, melted
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.

Nutrition Facts (Ginger Pumpkin Meringue Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 316,
  • Fat, total (g) 10,
  • chol. (mg) 96,
  • sat. fat (g) 5,
  • carb. (g) 52,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 38,
  • pro. (g) 6,
  • vit. A (IU) 8358,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 404,
  • Potassium (mg) 296,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe