Ginger Pumpkin Meringue Pie

I found this in my BH&G magazine and just HAD to make it. I still had a pre-made crust in my freezer so I used that instead of making the gingersnap-graham crust. It was still really good though!

1 pre-made crust or 1 gingersnap-graham crust, below
1 15-oz. can pumpkin
1/3 cup sugar
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
1 Recipe Brown Sugar Meringue, below

Preheat oven to 375 degrees Fahrenheit. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack. For filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees Fahrenheit. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours.

Gingersnap-Graham Crust:In large bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and up the sides of 9-inch pie plate.

Brown Sugar Meringue:In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium until soft peaks form. Gradually add 1/3 cup packed brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

This isn't the greatest picture, but you get the idea. And it was strange...it seems like the brown sugar sort of beaded up on top of the meringue once it cooled.