Ginger Streusel Pumpkin Pie
A Taste of Home recipe that combines pumpkin pie with a streusel topping with ginger - has got to be good. Though I haven't tried it yet this is going on my holiday menu for sure.
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INGREDIENTS
Nutrition- 1refrigerated pie crust
- 3
- 1(15 ounce) can solid-pack pumpkin
- 1 1⁄2cups heavy whipping cream
- 1⁄2cup sugar
- 1⁄4
- 1 1⁄2teaspoons ground cinnamon
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground allspice
- 1⁄4teaspoon ground nutmeg
- 1⁄4teaspoon ground cloves
Streusel
- 1
- 1⁄2
- 1⁄2
- 1⁄2cup chopped walnuts
- 1⁄3
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DIRECTIONS
- On a lightly floured surface, unroll pastry.
- Transfer pastry to a 9 inch pie plate.
- Trim pastry to 1/2 in beyond edge of plate; flute edges.
- In large bowl, whisk eggs, pumpkin, cream sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell.
- Bake at 350 for 40 minutes.
- In small bowl, combine flour and brown sugar; cut in butter until crumble.
- Stir in walnuts and ginger.
- Sently sprinkle over filling.
- Bake 15-25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.
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