Lactose-free Pumpkin Pie with Almond-Ginger Meringue Topping

1/2 cups cooked pumpkin puree 

2/3 cup brown sugar

1 t ground coriander

1 t ground ginger

1/4 t ground nutmeg

1/4 t salt

Juice and grated zest of 2 organic oranges

2 eggs lightly beaten

1 c nonfat vanilla soymilk or milk

1 unbaked 9-inch pie crust

Almond-Ginger Meringue

2 egg whites

1/4 c granulated sugar

Few grains salt

1/4 t vanilla extract

1/3 c finely chopped crystallized ginger

1/4 c finely chopped toasted almonds

Preheat the oven to 450 degrees F.  In a mixing bowl, combine the pumpkin, brown sugar, spices and salt until the brown sugar is dissolved.  Stir in the orange juice, zest, eggs, and milk.  Pour into the pie shell and bake for 15 minutes.  Lower the heat to 350 degrees and bake until the filling is set, 40 to 50 minutes.  

White the pie is baking, prepare the Almond-Ginger Meringue: Using an electric mixer, beat the egg whites to the soft peak stage.  Slowly add the sugar while continuing to beat.  Fold in the salt and vanilla, then add the ginger and almonds.  When the pie comes out of the oven, turn the heat to 425 degrees and allow to preheat for a few minutes.  Spread the meringue over the baked pie, covering the surface completely.  Bake until the meringue is golden brown, 3 to 5 minutes.