Sky-High Pumpkin Pie
 
 
Ingredients
  • Crust
  • 2 cups gingersnaps crumbs
  • 1/4 cup unsalted butter, melted
Filling
  • 5 egg yolks
  • 2 cups pumpkin purée
  • 3/4 cup coconut milk
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp cloves, ground
  • 1/8 tsp nutmeg, ground
Candied Pecans
  • 1 cup pecan halves
  • 1 tbsp sugar
Meringue
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 5 egg whites
Instructions
  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper for spills.
  3. Make gingersnap crumbs by blending hard gingersnap cookies in a food processor. Stir in melted butter. Press into a 9? round pie pan. Cover with foil and bake for about 10 minutes, then set on a rack to cool.
  4. In a large bowl, whisk together the egg yolks, adding in the pumpking, coconut milk and brown sugar in order. Whisk in all spices. Pour filling over warm crust. Smooth top.
  5. Bake, lightly covered with foil for 30 minutes. Remove foil and finish baking for another 30-40 minutes or until a skewer inserted comes out clean. Move to a rack to cool.
  6. To make the pecans, lightly toast them in a non-stick frying pan over medium heat, about 3 minutes. Sprinkle 1 tbsp of sugar over. Stir until sugar melted and pecans are shiny, about 3-5 minutes. Move to parchment covered baking sheet to cool.
  7. To make the meringue, combine 3/4 cup sugar with 1/4 cup water and cream of tartar in a medium saucepan and set over medium-high heat. Cook until sugar is melted and mixture becomes a syrup. Remove from heat. Beat egg whites in an electric mixer fitted with an a whisk attachment. Beat on high until soft peaks form, about 2 minutes. Slowly, pour hot syrup in a stream down the side of the bowl as the beater is moving, continue to beat until stiff peaks of meringue form, about another 2 more minutes.
  8. Dollop and swirl the meringue all over the pie, leaving a larger amount in the center using the back of a spoon. Using a kitchen hand-torch or the oven’s broiler, toast gently until the peaks of the meringue have begun to brown. (2-3 minutes in the oven). Cool and garnish with candied pecans.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/11/09/a-little-white-lie-for-sky-high-or-black-bottom-pumpkin-pie/