1. CRUST: 2. Preheat oven to 350°F. 3. 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. 4. FILLING: 5. Sprinkle gelatin over brandy in a small bowl. Let stand until softened. 6. 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". 7. Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly. 8. Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain. 9. 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). 10. MERINGUE: 11. Preheat oven to 350°F. 12. Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy. 13. Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak. 14. Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden. 15. Refrigerate until ready to serve. 16. Sprinkle with ground ginger snaps if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
