Ginger Streusel Topped Pumpkin Pie Recipe

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Ginger Streusel Pumpkin Pie Recipe

Meet our favorite pumpkin pie recipe: Ginger Streusel Pumpkin Pie!

You may remember that I am not a big fan of pumpkin pie but this recipe for Ginger Streusel Pumpkin Pie has made me a convert! It is so very, very good.

I brought the whole pie to my parents’ small business–and my dad raved about it! We ended up leaving behind the remaining half a pie because my dad was such a fan.

Ginger Streusel Pumpkin Pie Recipe

Print Ginger-Streusel Pumpkin Pie Recipe

Rating: 51

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 Pie

Serving Size: 1 Slice

From Ginger-Streusel Pumpkin Pie in Taste of Home October/November 2008.

It's our new favorite Pumpkin Pie--and the only way I'll make it from now on!

Ingredients

• 1 Pie pPastry
• 3 Eggs, Lightly Beaten
• 1 15-oz. Can Pumpkin
• 1-1/2 Cups Heavy Whipping Cream
• 1/2 Cup Sugar
• 1/4 Cup Brown Sugar, Packed
• 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 Brown Sugar, Packed
• 1/2 Cup Cold Butter, Cubed
• 1/2 Cup Chopped Walnuts (I omitted the Walnuts)
• 1/3 Cup Finely Chopped Crystallized Ginger

Instructions

1. Place pie pastry in pie plate.
2. In large bowl, whisk together the Eggs, Pumpkin, Cream, Sugar, Cinnamon, Salt, Allspice, Nutmeg, and the Cloves.
3. Pour into pastry shell.
4. Bake 350* for 40 minutes.
5. In small bowl, combine Flour and Brown Sugar. Cut in Butter until crumbly.
6. Stir in Walnuts and Ginger, if using. I used a bit of Ground Ginger on the top because I could not find Crystallized Ginger.
7. Sprinkle over Filling.
8. Bake an additional 14-25 minutes longer or until knife inserted near the center comes out clean.
9. Cool on a wire rack.
10. Refrigerate leftovers.

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