Ginger-Streusel Pumpkin Pie

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1 sheet refrigerated pie pastry

3 eggs

1 can (15 ounces) solid-pack pumpkin

1-1/2 cups heavy whipping cream


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 cold butter, cubed

1/2 cup chopped walnuts

1/3 cup finely chopped crystallized ginger


1. Preheat oven to 350°. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate.

2. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

3. In a large bowl, whisk eggs, pumpkin, cream, sugars (1/4 cup), cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake 40 minutes.

4. In a small bowl, combine flour and brown sugar (1/2 cup); cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.

5. Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.

6. Refrigerate leftovers.

Bon Appetit!

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