Ginger Pumpkin Meringue Pie

Ingredients

Gingersnap Crust

3/4 cup finely crushed gingersnaps (12 cookies),

1/2 cup finely crushed graham crackers (7 cookies),

2 tablespoons granulated sugar

1/4 cup melted butter.

Filling
15 Ounces roast pumpkin
1/3 cup sugar
1 teaspoon ground ginger
1/2 teaspoon salt
scant teaspoon ground cinnamon
3 organic eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup

Brown Sugar Meringue

Preheat oven to 375 degrees F.

Method

Prepare Gingersnap-Graham Crust by mixing all the ingredients and bake 4 minutes. Cool on wire rack.

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. 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.

To make the 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 . 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.