Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Okay friends, I’m in need of some help.

Steve and I are hosting Thanksgiving at our new house this year, which is super exciting. To get ready, I’ve been test driving all sorts of recipes which is beginning to result in a food overload here at the Resig household.

So, I need you to come here and help me get rid of it all so I can keep making stuff. I’m not kidding….at this rate I’ll be right back in my maternity pants. And as much as I looooooved them (seriously…they are the most comfortable thing in the world), I’m not looking to go back them anytime soon.

I came across this pumpkin pie recipe and I thought I would give it a whirl – and all in all I was pretty happy with it. I tend to be pretty attached to the traditional options so I haven’t yet decided if this will make an appearance on the big day, but it was definitely a fun spin on one of my favorites!

Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Make the Gingersnap Crust: 

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

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 piecrust.

Make the Filling
1 15 ounce can pumpkin

1/3 cup sugar

1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup

1. In bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.

2. 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.

While the filling is baking…..make the 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 (tips stand straight).

2. 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.

Enjoy!

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Comments

  1. It sounds absolutely fantastic! Thanks for sharing. 🙂

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