Ingredients
1½cupsall purpose flour
½cupbrown sugar,packed
1tspground ginger
1tspground cinnamon
1tspbaking powder
½tspsalt
¼tspground allspice
½cupbutter,chilled, cut into pieces
2tbspcold water
1tbspunsulfured molasses
1½cupspumpkin puree
¾cupdark brown sugar,packed
1¼tspground cinnamon
1tspcornstarch
¾tspground ginger
½tspkosher salt
½tspground nutmeg
⅛tspground allspice
⅛tspground cloves
1cupheavy cream
3largeeggs,lightly beaten
⅔cuppure maple syrup
½tspvanilla extract
1½cupsbrown sugar,firmly packed
½cupall purpose flour
3tbspbutter
½tspground cinnamon
½cupwalnuts,chopped
½cuppure maple syrup
2extra large egg whites
1tbspwhite sugar
Preparation
Preheat the oven to 375 degrees F.
Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal.
Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
Bake in the preheated oven for 10 to 15 minutes until lightly golden. Remove crust from oven and reduce oven temperature to 350 degrees F.
Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in the cream, eggs, syrup, and vanilla extract and whisk to combine.
Pour maple-pumpkin filling into the baked pie crust.
Bake in the lower third of the hot oven for 50 minutes to 1 hour until the center of the pie is almost set.
Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F.
Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip for about 2 minutes until soft peaks form.
Check the syrup and when the temperature reaches 238 degrees F, reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl.
Increase mixer speed to medium-high and continue whipping for an additional 3 to 4 minutes until the meringue is thick and shiny.
Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler for 1 to 2 minutes until lightly brown.
Serve chilled or at room temperature. Enjoy!
