Ginger-Streusel Pumpkin Pie
Total TimePrep: 25 min. Bake: 55 min. + cooling
- 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
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 1/2 cup California Walnuts
- 1/3 cup finely chopped crystallized ginger
- 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.
Nutrition Facts1 piece: 684 calories, 42g fat (21g saturated fat), 176mg cholesterol, 388mg sodium, 73g carbohydrate (39g sugars, 3g fiber), 9g protein.
Dec 2, 2018
I made this for Thanksgiving dinner and it was a real hit. I used a 10" pie pan and only made half of the streusel topping, which was just right. My husband said it was the best pumpkin pie that he had ever eaten! Definitely a keeper!!
Nov 13, 2018
Followed the recipe, used a deep dish pie plate and everything was perfect. The topping was crunchy and very tasty. My daughter took a piece to work, this was day 3 since I made the pie, she said it was still fantastic. I will make one of these for Thanksgiving dinner!
Nov 16, 2017
this turned out really well, filling made enough for two pies. no problem setting. I had some streusel topping in the freezer from another desert so just added the ginger to it. will make again
Feb 17, 2017
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!
Jan 12, 2017
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.
Nov 4, 2015
My favorite pumpkin pie. The topping is perfect. No issues with the recipe.
Nov 4, 2015
To be honest I have not made this yet. By looking at the ingredients I know it is going to be my favorite pumpkin pie! I love anything with a streusel top....I put it on pumpkin bread and banana bread.
Oct 21, 2015
This was an excellent recipe and easy to make! I did "cheat" and use a refrigerated pie crust, but you could very well make your own for this recipe. Will definitely be making this again for Thanksgiving this year. Decadent but worth it!
Apr 14, 2015
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
Dec 28, 2014
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.