Dessert Recipes

Ginger Pumpkin Pie with Streusel

Ginger Pumpkin Pie with StreuselWant to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary…

Ginger Pumpkin Pie with Streusel

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.

pie plate.

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.

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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.

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