Ginger Pumpkin Meringue Pie

1. 1

   Combine dry ingredient for the crust, then stir in melted butter; spread evenly on the bottom and sides of a 9 inch pie plate.

2. 2

   Preheat oven to 375 degrees F; bake crust 4 minutes and cool.

3. 3

   Combine pumpkin, sugar, ginger, salt, and cinnamon; add eggs and then gradually stir in milk and maple syrup.

4. 4

   Pour filling into pastry shell; bake 50 to 55 minutes or until knife inserted near the center come out clean (edges should be covered with foil if they start to get too dark).

5. 5

   Meanwhile, combine 3 egg whites that have stood at room temperature for 30 minutes with 1/2 vanilla, cream of tartar, and salt; beat on medium until soft peaks form.

6. 6

   Gradually add brown sugar, while beating on high, until stiff peaks form.

7. 7

   Remove pie from oven and reduce heat to 350 degrees F; remove foil if used.

8. 8

   Spread meringue over hot filling, completely to the edge, sealing; bake 15 minutes until golden brown.

9. 9

   Let cool about 2 hours before serving; store covered in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.