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Ginger-Streusel Pumpkin Pie Recipe

Photo by: Taste of HomeGinger-Streusel Pumpkin Pie Recipe

• 8 Servings
• Prep: 25 min. Bake: 55 min. + cooling

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Ingredients

• 1 sheet refrigerated pie pastry
• 3 egg, lightly beaten
• 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
• 
  STREUSEL:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped crystallized ginger

Directions

• 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.
• 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.
• 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 near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.