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Ginger-Pumpkin Meringue Pie

Makes: 8 servings
Prep 30 mins Bake 375°F1 hr 5 mins  /350 degrees F
Ginger-Pumpkin Meringue Pie
Ingredients
  • 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  pure maple syrup
  • 1  recipe Gingersnap-Graham Crust
  • 1  recipe Brown Sugar Meringue
Directions

1. Preheat oven to 375 degrees F. For filling, in a large bowl combine pumpkin, sugar, ginger, salt, and cinnamon. Add eggs; lightly beat with a fork to combine. Gradually add milk and maple syrup, stirring just until combined.

2. Pour filling into Gingersnap-Graham Crust. To prevent overbrowning, loosely cover edge of pie with foil. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. Remove foil. Reduce oven temperature to 350 degrees F.

3. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake about 15 minutes or until golden. Cool on a wire rack. Loosely cover and refrigerate within 2 hours.

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) 84,
  • 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) 84,
  • 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

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