Pumpkin Meringue Pie #CanadianEggs
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A lightened up version of a classic pumpkin pie!
Ginger Snap Crust
  • 12-2" ginger snaps
  • ½ cup graham cracker crumbs
  • 2 Tbsp. sugar
  • ½ tsp. cinnamon
  • ¼ cup butter, melted
Pie Filling
  • 15. oz. can pure pumpkin
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 3 eggs, lightly beaten
  • ⅓ cup skim milk
  • ⅓ cup maple syrup
  • 3 egg whites, at room temperature
  • ½ tsp. vanilla
  • ¼ tsp. cream of tartar
  • ¼ cup sugar
  1. Preheat oven to 375F. For the crust, in a food processor add the ginger snaps, whirl until they are fine crumbs. Add the graham cracker crumbs and sugar and whirl to mix. Add the melted butter and process again until mixed through. Press into a 9" pie plate. Bake for 4 min. Cool on rack.
  2. Reduce oven to 350F. For the filling, combine the pumpkin, sugar, pumpkin pie spice, salt, eggs, milk and maple syrup. Pour into pie shell and bake for 50-55 min. Covering the crust if necessary with foil to prevent burning. Bake until a knife comes out clean in the center and the filling it set. Remove from oven and set aside.
  3. To make the meringue preheat oven to 425F. In a large glass or metal bowl add the egg whites, vanilla, and cream of tartar. Beat with an electric or standup mixer until soft peaks form. Gradually add the sugar, a tablespoon at a time. Continue to beat until stiff peaks form. Spread the meringue on the warm pie. Bake for 4-5 min. until lightly browned.
  4. Let cool and refrigerate loosely covered until ready to serve.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/pumpkin-meringue-pie-canadianeggsgiveaway/