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Ginger Pumpkin Pie with Streusel

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

8 ServingsPrep: 30 min. Bake: 65 min. + cooling

Ingredients

Pastry for single-crust pie (9 inches)
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk
2 eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Directions

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
plate. Trim pastry to 1 in. beyond edge of plate; flute edges. Place
plate on a baking sheet.
In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger,
pie spice and salt. Pour into crust. Cover edges loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake for
15 minutes.
Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour

2 of 2

Ginger Pumpkin Pie with Streusel (continued)

Directions (continued)

and brown sugar. Cut in butter until coarse crumbs form. Sprinkle
over pie. Bake 35-45 minutes longer or until knife inserted near the
center comes out clean. Cool completely on a wire rack. Store in the
refrigerator. Yield: 8 servings.

Nutrition Facts: 1 piece equals 356 calories, 17 g fat (7 g saturated fat), 75 mg cholesterol, 308 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.