GINGER PUMPKIN MERINGUE PIE

Ingredients

• 1 Recipe Gingersnap-Graham Crust, below
• 1 15-oz. can pumpkin
• 1/3 cup sugar
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. 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.

Gingersnap-Graham Crust:In large bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and up the sides of 9-inch pie plate.

Brown Sugar Meringue:In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium until soft peaks form. Gradually add 1/3 cup packed brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

Photo and recipe from Better Homes and Gardens