Swap pumpkin puree for lemon in this seasonal take on a traditional lemon meringue pie. Using gingersnaps for the crust instead of graham crackers, and loading the filling with pumpkin, cream and plenty of warming spices like cinnamon, nutmeg and cloves gives this dessert a decidedly holiday vibe, but it remains light and fresh. Just what you want to cap the end of a festive meal.
Pumpkin Meringue Pie with Pecan Gingersnap Crust
Swap pumpkin puree for lemon in this seasonal take on a traditional lemon meringue pie. Using gingersnaps for the crust instead of graham crackers, and loading the filling with pumpkin, cream and plenty of warming spices like cinnamon, nutmeg and cloves gives this dessert a decidedly holiday vibe, but it remains light and fresh. Just what you want to cap the end of a festive meal.
Ingredients
For the crust:
- 7 ounces of store-bought gingersnaps
- ¼ cup pecans, toasted and cooled, about 1.2 ounces
- 4 tablespoons butter
For the filling:
- 15 ounce can pure pumpkin puree
- 2 egg yolks
- 1 whole egg
- ⅔ cup heavy cream
- ⅓ cup whole milk
- ¼ cup brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Pinch of ground cloves
- ⅛ teaspoon sea salt
For the meringue:
- 2 egg whites
- ⅛ teaspoon cream of tartar
- 1 tablespoon water
- 1 tablespoon corn syrup
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325 F.
- Use a food processor to finely grind the gingersnap cookies. Add the cooled pecans and process until they are finely ground as well. Be sure to stop before they become pasty. Add the melted butter and pulse to combine. Dump the mixture into a 9-inch pie plate and press evenly along the bottom and up the sides. Bake the crust in your preheated oven for 10 minutes.
- Place all of the ingredients for the filling into your food processor. No need to wash it, just wipe out any excess crumbs from the cookies. Blend the pumpkin filling for a minute or two, then pour into the pie plate. Bake the pie for 30-40 minutes, until the filling is set and no longer giggly. Set aside to cool completely.
- To make the meringue, bring a saucepan of water to a simmer. Place the ingredients for the meringue into a metal bowl that can sit on top of the pot without touching the simmering water. Whisk the mixture over the simmering water for 4 minutes. It should be frothy and white. Transfer the egg mixture to a stand mixer and beat on high speed for 6-8 minutes, until doubled in volume and cool. Alternatively, you could use hand held beaters to mix the meringue.
- Dollop the meringue onto the cooled pumpkin pie and spread it out, swirling decoratively using a spoon or offset spatula. If you like, you can use a kitchen blow torch to toast the meringue, or briefly place it under your broiler in the oven to toast. Be careful not to let it burn if you put it in the oven.
- Refrigerate the pie for two hours, and up to 8 hours before serving. Pie is best the day it is made.
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