WHAT'S COOKING SF: THE PERFECT PUMPKIN PIE

This weekend, my S.O. and I had a dinner party to attend giving me the the perfect excuse to bake up something delicious. Since we're well into the fall season I decided I wanted to take a delicious twist on a festive fall favorite: pumpkin pie. This recipe for a mouthwatering Maple Pumpkin Pie with a Brown Sugar Meringue is adapted from KitchenSimplicity.com and produces some of the best pie I've ever tasted. Bonus points?This recipe is both dairy and gluten free.

Maple Pumpkin Pie

1 15oz can pumpkin

1/3 cup sugar

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon salt 

3 large eggs, lightly beaten

2/3 cup almond milk 

1/2 cup pure maple syrup 

Frozen pie crust (or homemade pie crust of your choosing)

For pumpkin pie filling: Combine pumpkin, sugar, ginger, cinnamon and salt. Add eggs and whisk until just combined. Slowly whisk in maple syrup and milk.

Pour the filling into a 9-inch unbaked pie crust.  Bake at 450ºF for 10 minutes. Then lower the temperature to 350º and bake for 50 minutes, or until a knife inserted at te center comes out clean. 

While the pie is cooking, begin your meringue.

 Stiff meringue peaks (forms peaks that hold their shape when beater is lifted)

Brown Sugar Meringue 
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup brown sugar

For meringue: Place egg whites in a bowl and allow to sit at room temperature for 30 minutes. Add vanilla, cream of tartar and salt. Beat on a medium speed with an electric mixer until soft peaks form. Gradually add the brown sugar, approximately 1 tablespoon at a time, beating at a high speed until stiff peaks form

Once the pies have baked for approximately 50 minutes, remove them from the oven to top with your meringue. To spread the meringue, pile it on the center of your pie and slowly spread it equally to the edge of the crust. Once you have covered the pie entirely, place it back in the oven and cook for an additional 10 minutes at 350º F, or until the meringue has lightly browned

 You can even make fun patterns with the meringue

Once the meringue has browned (be careful not to overcook) remove to a wire rack to cool completely. After the pie has cooled, cover it lightly with foil and place in the fridge. Because there are eggs in the meringue, this pie should not be left at room temperature for more than a few hours.

The pie was a huge hit at the dinner party and would be a great addition to any Thanksgiving spread!