Read reviews (26)
Rate recipe
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:
Contest Winning
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013