Ginger Pumpkin Pie with Streusel Recipe
Ginger Pumpkin Pie with Streusel Recipe photo by Taste of Home

Ginger Pumpkin Pie with Streusel Recipe

Publisher Photo
Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.
TOTAL TIME: Prep: 30 min. Bake: 65 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 65 min. + cooling
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour 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.
Originally published as Ginger Pumpkin Pie with Streusel in Country Woman Christmas Annual 2012, p49

Nutritional 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.

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