• 3 Ratings

Completely spread meringue to the edge of the hot pie; seal by lightly pressing to the crust.

Source: Better Homes and Gardens
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Ginger-Pumpkin Meringue Pie

Ingredients

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Directions

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  • Preheat oven to 375°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.

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  • 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°F.

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  • 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.

Nutrition Facts (Ginger-Pumpkin Meringue Pie)

316 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 96 mg cholesterol; 404 mg sodium. 296 mg potassium; 52 g carbohydrates; 2 g fiber; 38 g sugar; 6 g protein; 84 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Gingersnap-Graham Crust

Ingredients

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Directions

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  • Preheat oven to 375°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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Brown Sugar Meringue

Ingredients

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Directions

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  • 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).

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0