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I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
This recipe is:
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Nutritional Facts 1 piece equals 684 calories, 42 g fat (21 g saturated fat), 176 mg cholesterol, 388 mg sodium, 73 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Ginger-Streusel Pumpkin Pie in Taste of Home October/November 2008, p41
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Reviewed on Nov. 24, 2012 by Romey12
This will be my new 'go to' pumpkin pie recipe! Very light, nummy and the crisp streusel adds a great crunch! I couldn't find crystalized ginger except 2 oz for $9, so I skipped it. Excellent without it!
Reviewed on Nov. 24, 2012 by juicyfruit007
First, I should say that I do not usually make or eat pumpkin pie, because I don't find it all that tasty. But this Thanksgiving, I wanted to roast and use my decorative pumpkins, and this is the recipe I chose. The only changes I made were to use my own pumpkin puree and my own homemade pie crust. I suppose it is a good pie, as pumpkin pies go, and very rich. The streusel makes for a ton of topping, a bit more than is necessary, in my book. Anyway, while this is rich and fairly yummy, it really isn't yummy enough (maybe because it is a pumpkin pie?) for me to go ga-ga over it, hence the four stars.
Reviewed on Nov. 01, 2012 by cookinama
This is absolutely delicious. The filling is divine and the streusel topping is to die for. I made my own homemade crust which made it even more rich!
Reviewed on Jan. 23, 2012 by lizard3
Best Pumpkin Pie EVER!!!
Reviewed on Dec. 03, 2011 by kristinscotth
This is one of the best versions of pumpkin pie I've had. I tried it for the first time a couple years ago, and even though the pumpkin layer seemed a little watery, my husband and I still thought it was very good, and loved the streusel topping. I made it again a couple days ago, but this time, I used sweet potatoes instead of pumpkin, and I liked that much better. It wasn't so watery. The texture was perfect, so from now on, I'll make it with sweet potatoes instead.
Reviewed on Nov. 28, 2011 by KristinR
Streusel was too floury. Just didn't add anything. I made it exactly as directed.
Reviewed on Nov. 23, 2011 by Phyllis-curtis
Oh my goodness. Fabulous..not too sweet. The streusel topping is the star of this show. DO NOT LEAVE OUT THE CANDIED GINGER ! Making candied ginger is fun and has many uses, and is great even when eaten by itself..AND it freezes very, very well. I pulled out my ginger I had made from a year ago, out of the freezer. I have printed this and put it in my favorites, recipe book. Thanks Taste of Home and especially Sonia Parvu !
Reviewed on Nov. 15, 2011 by katydunnbell
I used this recipe in my high school foods class. Students judged four different recipes, and this one was a winner! The streusel is not overly sweet and the ginger flavor is a perfect compliment. I will be adding this to the keeper file!
Reviewed on Nov. 15, 2011 by sdg3
684 calories & 42 grams of fat (21g saturated fat)!!! Try this and save 200 calories and 17 fat grams per slice http://allrecipes.com/recipe/brown-familys-favorite-pumpkin-pie/detail.aspx
Reviewed on Nov. 14, 2011 by ossamayomommma
Just wanted to second Annie 1992 giving Penzey's spices a shout out. If I have one I have 75 + jars, big and small as well as some bags of Penzey's spices. There are few meals I make that don't get enhanced by one of their spice.
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