Recipes and Cooking Ginger-Pumpkin Meringue Pie Be the first to rate & review! Completely spread meringue to the edge of the hot pie; seal by lightly pressing to the crust. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 1 hrs 5 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 15 ounce can pumpkin ⅓ cup sugar 1 teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground cinnamon 3 eggs, lightly beaten ⅔ cup milk ½ cup pure maple syrup 1 recipe Gingersnap-Graham Crust 1 recipe Brown Sugar Meringue Gingersnap-Graham Crust ¾ cup finely crushed gingersnaps (about 12 cookies) ½ cup finely crushed graham crackers (7 squares) 2 tablespoon sugar ¼ cup butter, melted Brown Sugar Meringue 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar ⅛ teaspoon salt ⅓ cup packed brown sugar Directions 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. 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. 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. Gingersnap-Graham Crust 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. Brown Sugar Meringue 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). Rate it Print Nutrition Facts (per serving) 316 Calories 10g Fat 52g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 316 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 96mg 32% Sodium 404mg 18% Total Carbohydrate 52g 19% Total Sugars 38g Protein 6g Vitamin C 2.4mg 12% Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 296mg 6% Folate, total 28.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.