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Deep Dish Gingersnap Pumpkin Pie with Maple Meringue


This pumpkin pie is a real show-off! Its fabulous four-layer lusciousness—a pastry layer, a cake-like gingerbread layer, a rich pumpkin custard layer and a crowning glory of cloud-like, maple-kissed meringue—is sure to win plenty of oohs and aahs at your holiday table. And better yet? Each individual layer is a snap to make.

Ready In: 110 Minutes
Prep Time: 20 Minutes
Cook Time: 90 Minutes
Serves 4

INGREDIENTS

Deep Dish Gingersnap Pumpkin Pie with Maple Meringue

DIRECTIONS

  • Preheat oven to 350°F. Fit piecrust into a 9-inch, deep-dish pie plate. Fold edges under; crimp.
  • Combine gingersnaps, pecans, powdered sugar and butter in a medium bowl; mix until crumbs are evenly moistened. Press mixture into bottom and ½ inch up the sides of the unbaked piecrust. Bake crust in the preheated oven for 8 to 9 minutes, or until firm and fragrant. Transfer pie plate to a wire rack and cool for 30 minutes.
  • Combine pumpkin, condensed milk, eggs, sour cream and pumpkin pie spice in a medium bowl; blend well. Pour pumpkin mixture into cooled crust. Place pie on a foil-lined baking sheet. Shield crimped crust edges with strips of foil; bake pie in the preheated oven for 40 to 45 minutes, or until set, removing foil shields 20 minutes before baking is complete. Remove pie from oven; transfer to a wire rack and cool for 1 hour.
  • Preheat oven to 375°F. To make meringue, whisk egg whites, maple flavoring, cream of tartar and sugar in the bowl of an electric mixer on low speed until combined. Increase speed to medium high and beat mixture until glossy, stiff peaks form. Spread meringue immediately over pie. Bake pie in the preheated oven for 20 to 25 minutes, or until meringue is golden brown. Remove pie from oven; cool for 45 minutes, or until pie is room temperature, before refrigerating for up to 6 hours.
  • Per serving: 491 cal., 20 g fat (7 g sat. fat), 26 mg chol., 308 mg sodium, 74 g carbo., 1 g fiber, 19 g pro.
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