Ginger Pumpkin Pie with Streusel Recipe

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

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Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.
Recommended: Top 10 Pumpkin Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • GINGERSNAP STREUSEL:
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened

Directions

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes.
Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
Originally published as Ginger Pumpkin Pie with Streusel in Country Woman Christmas Annual 2012, p49

Nutritional Facts

1 piece: 356 calories, 17g fat (7g saturated fat), 75mg cholesterol, 308mg sodium, 46g carbohydrate (24g sugars, 3g fiber), 7g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • GINGERSNAP STREUSEL:
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
  2. In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes.
  3. Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
Originally published as Ginger Pumpkin Pie with Streusel in Country Woman Christmas Annual 2012, p49

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