Ginger Pumpkin Pie with Streusel
A spiced pumpkin pie flavored with fresh ginger and topped with a crunchy gingersnap-and-pecan streusel.
Nutrition
Ingredients
| 1 | pastry for single-crust pie (9 inches) | |
| 15 oz | 425 g | solid-pack pumpkin |
| 1 cup | 240 ml | evaporated milk |
| 2 | large eggs, lightly beaten | |
| 1/2 cup | 120 ml | packed brown sugar |
| 2 tsp | 10 ml | grated fresh gingerroot |
| 1 tsp | 5 ml | pumpkin pie spice |
| 1/4 tsp | 1.3 ml | salt |
| 1/2 cup | 120 ml | crushed gingersnap cookies (streusel) |
| 1/4 cup | 60 ml | chopped pecans (streusel) |
| 2 tbsp | 30 ml | all-purpose flour (streusel) |
| 2 tbsp | 30 ml | brown sugar (streusel) |
| 2 tbsp | 30 ml | butter, softened (streusel) |
Instructions
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet. In a 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. 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 in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.