As summer gives way to the harvest season, I notice many surprises, especially when shopping. As I walk into the grocery store I quickly notice, they have pumpkins! I get really excited cause really, this is the only time my family and I make my favorite pumpkin pie...and I thought this would be the perfect opportunity to share it all with you! I hope you all will enjoy this as much as I do!
For the Crust, You will Need:
1/4 Cup Melted Butter
1 1/4 Cups Crushed Gingersnap Cookies
Mix those together and press into a 9-inch pie pan and bake for 10 minutes at 325ยบ.
For the Filling, You will Need:
Blend 1 Tablespoon Gelatin with 1/4 Cup Cold Water and set aside.
Mix Together in a Saucepan:
3/4 Cup Brown Sugar
1/2 teaspoon Salt
2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Allspice
1 1/3 Cups Mashed Cooked Pumpkin
3 Large Egg Yolks
1/2 Cup Milk
Meringue:
3 Large Egg Whites
1/4 teaspoon Cream of Tartar
6 Tablespoons Sugar
Cook over low heat stirring until the mixture boils. Boil 1 minute. remove from heat. Stir in the gelatin. Cool. When partially set, beat until smooth. Carefully fold in the meringue. Pile into the ginger cookie crust. Chill until set, about 2 hours. Garnish with fresh whipped cream.
Looking for more great pumpkin recipes?! Check out Taste Of Home's 'Top 10 Pumpkin Dessert Recipes'
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