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

Ginger-Streusel Pumpkin Pie Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 8 servings


  • 1 sheet refrigerated pie pastry
  • 3 large 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
  • 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

Nutritional Facts

1 piece: 684 calories, 42g fat (21g saturated fat), 176mg cholesterol, 388mg sodium, 73g carbohydrate (39g sugars, 3g fiber), 9g protein


  1. Preheat oven to 350°. 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.
  2. In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake 40 minutes.
  3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
  4. 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.
Originally published as Ginger-Streusel Pumpkin Pie in Taste of Home October/November 2008, p41

Reviews for Ginger-Streusel Pumpkin Pie

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Reviewed Nov. 4, 2015

"My favorite pumpkin pie. The topping is perfect. No issues with the recipe."

Reviewed Nov. 4, 2015

"To be honest I have not made this yet. By looking at the ingredients I know it is going to be my favorite pumpkin pie! I love anything with a streusel top....I put it on pumpkin bread and banana bread."

Reviewed Oct. 21, 2015

"This was an excellent recipe and easy to make! I did "cheat" and use a refrigerated pie crust, but you could very well make your own for this recipe. Will definitely be making this again for Thanksgiving this year. Decadent but worth it!"

Reviewed Apr. 14, 2015

"My family really enjoyed this one. I did have to switch out a few ingredients and I left out the Crystallized Ginger as I do not care for it. For the spice mix I used cinnamon, and nutmeg and a pinch of allspice. I also used evaporated milk instead of the cream The filling was not overly firm. I would recommend a little larger sized pie plate as I had about a cup of filling left over. I also feel that the streusel topping could be down sized. Again I had left overs.

I would make this one again.

Reviewed Dec. 28, 2014

"I've been making this since it first appeared and it's a requirement at every Thanksgiving & Christmas get together. I've found mixing it by hand gets the best results. We all love the flavor and the crystallized ginger really makes it wonderful. I add extra into the pie filling. Chopping the ginger is easier if it's frozen."

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