Name: Ginger-Streusel Pumpkin Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 sheet refrigerated pie crust; 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; 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

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

TEST KITCHEN APPROVED

Ginger-Streusel Pumpkin Pie

Contest Winner

4.9 | 49 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:55 min

Save Saved Saving email print

Ingredients

1 sheet refrigerated pie crust
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
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

Text Ingredients

Shop Recipe

Directions

Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.

In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.