Mile High Pumpkin Maringue Pie

Name: Mile High Pumpkin Maringue Pie
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 1 Pie, 8 serving(s)
Ingredients: 2 1/2 cups ginger snaps, Crushed; 1/3 cup butter, Melted; 1 (6 ounce) package unflavored gelatin; 2 tablespoons brandy (Can substitute water or alcohol free brandy flavouring); 3/4 cup light brown sugar, firmly packed; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 14 ounces canned pumpkin; 1/2 cup milk; 3 large eggs, Separated; 1 teaspoon orange zest, fine; 1/3 cup granulated sugar; 1/2 cup sour cream; 6 egg whites; 1/2 teaspoon cream of tartar; 1/3 cup granulated sugar; 1 tablespoon cornstarch; 1/4 cup gingersnap cookie, coarse ground (optional)

Submitted by Chef #1800342798

"This is the BEST Pumpkin Pie I have ever had, people who don't like pumpkin pie have said this is great! The making of the pie can be a little persnikety, but the results are well worth it. This pie is a great culinary challenge that is sure to impress guests over the holiday season. From the 2009 Fall edition of Taste Magazine."

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photo by Stephanie G.

Ready In:: 3hrs 10mins
Ingredients:: 20
Yields:: 1 Pie
Serves:: 8

ingredients

CRUST
2 ¹⁄₂ cups ginger snaps, Crushed
¹⁄₃ cup butter, Melted
FILLING
1 (6 ounce) package unflavored gelatin
2 tablespoons brandy (Can substitute water or alcohol free brandy flavouring)
³⁄₄ cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon salt
14 ounces canned pumpkin
¹⁄₂ cup milk
3 large eggs, Separated
1 teaspoon orange zest, fine
¹⁄₃ cup granulated sugar
¹⁄₂ cup sour cream
MERINGUE TOPPING
6 egg whites
¹⁄₂ teaspoon cream of tartar
¹⁄₃ cup granulated sugar
1 tablespoon cornstarch
¹⁄₄ cup gingersnap cookie, coarse ground (optional)

directions

CRUST:
Preheat oven to 350°F.
Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
FILLING:
Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
MERINGUE:
Preheat oven to 350°F.
Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
Refrigerate until ready to serve.
Sprinkle with ground ginger snaps if you wish.