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

Ginger-Streusel Pumpkin Pie Recipe

Read Reviews
5 55 46
Publisher Photo
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
Featured In: Top 10 Pumpkin Pies
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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Carolyn User ID: 8464477 261458
Reviewed Feb. 17, 2017

"I used 9" frozen deep dish pie crusts and I had enough filling and streusel for 2 pies. Excellent recipe - will definetly make this again!"

seasons4 User ID: 978190 259581
Reviewed Jan. 12, 2017

"My husband's comment says it all, "Don't ever use a different pumpkin pie recipe!" I used 1/2 cup half & half because I only had 1 cup of whipping cream. Also, I only used 2 tablespoons of the candied ginger, something I had never cooked with before, because I was afraid it would overpower the pie. It was great! Also, used pecans instead of walnuts. The streusel topping makes enough for two pies, so I'm saving the leftovers for future use. Had no problem with the pie setting up in a 10-inch pie pan."

Kelly_m14 User ID: 4073352 236331
Reviewed Nov. 4, 2015

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

Mysamba User ID: 7193600 236307
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."

JCV4 User ID: 628113 235351
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!"

Appy_Girl User ID: 1132413 224809
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.

tracylrich User ID: 6881258 216224
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."

lisamaria User ID: 5442232 174411
Reviewed Nov. 28, 2014

"This was good, but not great. The pumpkin batter was so thin so it didn't firm up well. I didn't want to overbake it, but it turned out a little mushy. It firmed up somewhat in the fridge, but it was not firm like a pumpkin pie normally is. It had a very mild spice flavor. I did not use crystallized ginger..just ground ginger. I don't think I would bother to make it again."

summer888 User ID: 4210811 142448
Reviewed Oct. 11, 2013

"I didn't have ground allspice, so I used a teaspoon of my own pumpkin pie spice blend plus half a teaspoon of extra cinnamon. I used 1 c of whipping cream and a half a cup of 2% milk with melted butter to make up the difference. The streusel directions make a whole lot of topping! After 40 minutes in the oven the pie was still completely liquid. I covered it with tin foil and ended up baking it at least 1:15. I had to leave the house and the pie wasn't finished so I actually just turned off the oven, leaving the pie inside. This is probably all my oven's fault. In any case, it did get baked and I got lots of positive reviews at the potluck; I even had two pieces myself! Thanks for this new classic!"

mkaskela User ID: 6061564 175829
Reviewed Oct. 9, 2013


Loading Image