Ginger Pumpkin Meringue Pie

• 34 cup gingersnaps, finely crushed (12 cookies)
• 12 cup graham cracker, finely crushed (7 squares)
• 2 tablespoons granulated sugar
• 14 cup butter, melted
• 15 ounces pumpkin
• 13 cup granulated sugar
• 1 teaspoon ground ginger
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 3 eggs, slightly beaten
• 23 cup milk
• 12 cup maple syrup
• 3 egg whites
• 12 teaspoon vanilla extract
• 14 teaspoon cream of tartar
• 18 teaspoon salt
• 13 cup brown sugar, packed

1. Combine dry ingredient for the crust, then stir in melted butter; spread evenly on the bottom and sides of a 9 inch pie plate.
2. Preheat oven to 375 degrees F; bake crust 4 minutes and cool.
3. Combine pumpkin, sugar, ginger, salt, and cinnamon; add eggs and then gradually stir in milk and maple syrup.
4. Pour filling into pastry shell; bake 50 to 55 minutes or until knife inserted near the center come out clean (edges should be covered with foil if they start to get too dark).
5. Meanwhile, combine 3 egg whites that have stood at room temperature for 30 minutes with 1/2 vanilla, cream of tartar, and salt; beat on medium until soft peaks form.
6. Gradually add brown sugar, while beating on high, until stiff peaks form.
7. Remove pie from oven and reduce heat to 350 degrees F; remove foil if used.
8. Spread meringue over hot filling, completely to the edge, sealing; bake 15 minutes until golden brown.
9. Let cool about 2 hours before serving; store covered in the refrigerator.

graham cracker, sugar, butter, pumpkin, sugar, ground ginger, salt, ground cinnamon, eggs, milk, maple syrup, egg whites, vanilla, cream of tartar, salt, brown sugar

Taken from www.food.com/recipe/ginger-pumpkin-meringue-pie-411999 (may not work)