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Ginger-Streusel Pumpkin Pie Recipe

Ginger-Streusel Pumpkin Pie Recipe photo by Taste of Home

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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

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Ginger-Streusel Pumpkin Pie Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 8 Servings

25 55 80

Ingredients

1 sheet refrigerated pie pastry
3 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
STREUSEL:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger

Directions

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

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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Ginger-Streusel Pumpkin Pie

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Reviewed on Nov. 26, 2010 by skb cooking

Made this pie for Thanksgiving this year...and will plan on it next year too! The ginger blends well with the rest of the seasonings.

Reviewed on Nov. 24, 2010 by autumvaught

This is so yummy! I have made it several times without the ginger and everyone loved it! With the ginger...chop super fine. I even use about half of the recommended ginger for people I know won't care for that taste.

Reviewed on Oct. 21, 2010 by jinkmu13

Made this and an apple-caramel cheesecake for Thanksgiving last year - left out the walnuts though since I'm not a fan. This was YUMMY!!! I had no leftovers!!!

Reviewed on Sep. 19, 2010 by Luscious118

This pie is AWESOME!!! I made it for my family last year and I barely got any! This is an excellent recipe and I didn't change anything about it!

Reviewed on Aug. 14, 2010 by Fingland35

I've made this many years in a row for our large family Thanksgiving get together! Everyone loves it but at first glance they were surprised when I told them it was pumpkin pie! I cut the topping in half because it was too sweet for me! Great recipe!

Reviewed on Dec. 17, 2009 by LadyDiBellevue

The surprising hit of our Thanksgiving this year. It will definitely not be relegated to only November.

Reviewed on Dec. 12, 2009 by margieb

great recipe. I divided the struesel topping in half (it fit over the pie better) I also used skim milk to reduce calories.

Reviewed on Dec. 02, 2009 by mary2171

This is one GREAT pumpkin pie!! YUM!!

Reviewed on Dec. 02, 2009 by wasoongu

Absolutely the BEST pumpkin pie I've ever tasted. I brought it to Thanksgiving dinner and the host's husband said the same! It did take about 2 hours to bake, though. After reading other cook's similar situation, I decided to add the streusel after the pie had begun to set up a bit. Then I tented the pie with foil to prevent the topping from burning and removed the foil during the last 30 minutes.

Reviewed on Dec. 01, 2009 by nitrosniffer

Could eat all year long!!!! My husband who NEVER eats sweets had several pieces! I got the crystallized giner in the bulk section, much cheaper that way. My nine year old daughter like it too!! I will never change my pumpkin pie recipe, this one is staying in the family. Thank you so, so, much for sharing.

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