Wednesday, November 4, 2009

Ginger-Streusel Pumpkin Pie

This is the best pumpkin pie I ever had, and I bake a lot. Enjoy!

  • 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, cubed
  • 1/2 cup chopped walnuts
  • 1/3 cup finely chopped crystallized ginger


  • 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.

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

Ginger-Streusel Pumpkin Pie published in Taste of Home October/November 2008, p41

Streusel Pumpkin Pie published in Taste of Ho


Mari said...

This looks great! I love the streusal idea on pumpkin!
The other recipes look good too.

Short Stop said...

I just gave my reader a quick check before my head hits the pillow - but, I had to comment on this one because my newest recipe creation is a Streusel-Filled Pumpkin Roll and it's ready to be posted tomorrow. How ironic is that?

Then, again - we've always loved the same desserts!! :)

Monica said...

mmm, I love pumpkin pie. I'm going to have to give this a try.