ginger pumpkin pie with streusel
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
30 Min
cook time
1 Hr 5 Min
method
Bake
Ingredients For ginger pumpkin pie with streusel
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pastry for single-crust pie (9 inches)
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1 can(15 ounces) solid-pack pumpkin
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1 cevaporated milk
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2eggs, lightly beaten
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1/2 cpacked brown sugar
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2 tspgrated fresh gingerroot
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1 tsppumpkin pie spice
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1/4 tspsalt
- FOR THE GINGERSNAP STREUSEL
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1/2 ccrushed gingersnap cookies
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1/4 cchopped pecans
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2 Tbspall-purpose flour
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2 Tbspbrown sugar
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2 Tbspbutter, softened
How To Make ginger pumpkin pie with streusel
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1Roll 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.
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2In 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.
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3Meanwhile, 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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