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Ginger-Streusel Pumpkin Pie Recipe

   
 

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     Ginger-Streusel Pumpkin Pie

Category   Desserts - Breads
Sub Category   None

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

Instructions
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.


Originally Submitted
5/30/2012





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