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Friday, September 6, 2013

Ginger-Pumpkin Meringue Pie

 This pie has a little ginger, creamy pumpkin and topped with a Brown Sugar Meringue, delightful and different from the regular pumpkin pie, give it a try for your next get together. Adapted from


1 15 ounce can pumpkin
1/3 cup sugar
3/4 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* instructions below
1 recipe Brown Sugar Meringue* instructions below


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 over browning, 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 

Brown Sugar Meringue

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup packed brown sugar


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

Gingersnap-Graham Crust

Yield: 1 piecrust

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


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 pie crust.

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