Ginger Pumpkin Pie with StreuselWant to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary…
Ginger Pumpkin Pie with Streusel
Pastry for single-crust pie (9 inches) 1 can (15 ounces) pumpkin 1 cup evaporated milk 2 large 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
Roll out dough to fit a 9-in.
Transfer crust to pie plate.
Trim crust 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.
Nutrition Facts 1 piece:
- 356 calories, 17g fat (7g saturated fat), 75mg cholesterol, 308mg sodium, 46g carbohydrate (24g sugars, 3g fiber), 7g protein.