Serves 6-8
Pie Crust
1 1/2 cups all-purpose flour
1/4 tablespoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
5 1/2 tablespoons vegetable Crisco, chilled
1/4-1/2 cup ice water
Mix flour and salt together in a bowl. Add butter with fingers until consistency of coarse crumbs. Add Crisco a little at a time until mixture has some clumps. With a wooden spoon, stir in water, incorporating it fully into dough. Turn onto a floured work surface and fold it over .several times. Do not overwork dough, which should be soft and slightly wet. Wrap tightly in plastic and refrigerate for two hours.
Remove dough from refrigerator, and roll to .1?4-inch thickness on lightly floured surface. Shape the dough into a pie pan and pinch edges to make an attractive crust. Chill in freezer for an hour. .Line crust with foil, fill with dried beans or rice, and bake in a 325-degree oven until center and edges are golden brown.
Filling
1 15-ounce can pure pumpkin puree
1 1/4 cups heavy cream
3/4 cup maple sugar (found in specialty food stores)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3 eggs, lightly beaten
Mix ingredients together thoroughly in a bowl. Pour into cooked pie shell. Bake at 325 degrees until center is firm to the touch and crust is lightly brown on the edges. Cool completely.
Meringue Topping
7 ounces egg whites
14 ounces sugar
Beat egg whites in grease-free mixing bowl. Gradually add sugar and continue beating until stiff peaks form. Spoon meringue onto cooled pie, swirling to create decorative peaks. Briefly brown the meringue under the broiler or use a home kitchen torch to add color. Cool before serving.
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