Maple-Pumpkin Pie with Walnut Crumble and Maple Meringue in Gingerbread Crust

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Description

This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ½ cup chilled butter, cut into pieces
  • 2 tablespoons cold water
  • 1 tablespoon unsulfured molasses
  • 1 ½ cups pumpkin puree
  • ¾ cup packed dark brown sugar
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon cornstarch
  • ¾ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 cup heavy cream
  • 3 large eggs, lightly beaten
  • ⅔ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups firmly packed brown sugar
  • ½ cup all-purpose flour
  • 3 tablespoons butter
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • ½ cup pure maple syrup
  • 2 extra-large egg whites
  • 1 tablespoon white sugar

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Sift flour
  3. brown sugar
  4. ginger
  5. cinnamon
  6. baking powder
  7. salt
  8. and allspice together in a large bowl. Cut in butter using your fingers
  9. a pastry cutter
  10. or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs
  11. mixing with fingers
  12. until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
  13. Bake in the preheated oven until lightly golden
  14. 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  15. Combine pumpkin
  16. dark brown sugar
  17. cinnamon
  18. cornstarch
  19. ginger
  20. salt
  21. nutmeg
  22. allspice
  23. and cloves in a large mixing bowl. Pour in cream
  24. eggs
  25. syrup
  26. and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
  27. Bake in the lower third of the hot oven until center of the pie is almost set
  28. 50 minutes to 1 hour.
  29. Meanwhile
  30. combine brown sugar
  31. flour
  32. butter
  33. and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
  34. Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped
  35. about 10 minutes more. Remove pie from oven and turn broiler on.
  36. Bring maple syrup to a boil in a small
  37. heavy-bottomed saucepan over medium heat
  38. about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
  39. Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form
  40. about 2 minutes.
  41. Check the syrup and when the temperature reaches 238 degrees F (114 degrees C)
  42. reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny
  43. an additional 3 to 4 minutes.
  44. Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown
  45. 1 to 2 minutes.
  46. Serve chilled or at room temperature.

Prep Time: 1 hr

Cook Time: 1 hr 15 mins

Total Time: 2 hrs 15 mins

Servings: 12

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