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Ginger-Streusel Pumpkin Pie Recipe

Ginger-Streusel Pumpkin Pie Recipe

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 YIELD:8 servings


  • 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
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped walnuts
  • 1/3 cup finely chopped candied or crystallized ginger


  • 1. 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 the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 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.

Nutritional Facts

1 piece: 684 calories, 42g fat (21g saturated fat), 176mg cholesterol, 388mg sodium, 73g carbohydrate (39g sugars, 3g fiber), 9g protein.

Reviews for Ginger-Streusel Pumpkin Pie

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Reviewed 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"

Reviewed 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!"

Reviewed 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."

Reviewed Nov. 4, 2015

"My favorite pumpkin pie. The topping is perfect. No issues with the recipe."

Reviewed 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."

Reviewed 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!"

Reviewed 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.

Reviewed 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."

Reviewed Nov. 28, 2014

"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."

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!"

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