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

Ginger-Streusel Pumpkin Pie Recipe

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

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 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 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.

Directions

  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

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.

Reviews for Ginger-Streusel Pumpkin Pie

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
Reviewed Oct. 9, 2013

Unique

MY REVIEW
Reviewed Oct. 7, 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!

MY REVIEW
Reviewed Oct. 7, 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!

MY REVIEW
Reviewed Oct. 6, 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!

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