- 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
- 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.
- In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake 40 minutes.
- 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.
Reviews for Ginger-Streusel Pumpkin Pie
"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!"
"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."
"My favorite pumpkin pie. The topping is perfect. No issues with the recipe."
"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.Janie"
"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."
"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."
"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!"