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Ginger-Streusel Pumpkin Pie

 Ginger-Streusel Pumpkin Pie
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
8 ServingsPrep: 25 min. Bake: 55 min. + cooling

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 King Arthur Unbleached 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.

2 of 2

Ginger-Streusel Pumpkin Pie (continued)

Directions (continued)

  • 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.