Real Recipes From Real Home Cooks ®

ginger pumpkin pie with streusel

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
prep time 30 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For ginger pumpkin pie with streusel

  • pastry for single-crust pie (9 inches)
  • 1 can
    (15 ounces) solid-pack pumpkin
  • 1 c
    evaporated milk
  • 2
    eggs, lightly beaten
  • 1/2 c
    packed brown sugar
  • 2 tsp
    grated fresh gingerroot
  • 1 tsp
    pumpkin pie spice
  • 1/4 tsp
    salt
  • FOR THE GINGERSNAP STREUSEL
  • 1/2 c
    crushed gingersnap cookies
  • 1/4 c
    chopped pecans
  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    butter, softened

How To Make ginger pumpkin pie with streusel

  • 1
    Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
  • 2
    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. Reduce heat to 350°; bake for 15 minutes.
  • 3
    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 near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
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