Ginger Streusel Pumpkin Pie
Ginger and streusel spice up a classic holiday pie. The streusel topping, made with brown sugar, walnuts, and spicy-sweet candied ginger, is layered on top towards the end of the baking time. Sweetened whipped cream is a perfect topping when serving this pie.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Oven Temp: 350° Storage: Cover and Refrigerate
Help: Classic Pie Pastry
Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch pie
- Filling:
- 3 large eggs
- 2 cups (15 ounce can) pumpkin
- 1½ cups whipping (heavy) cream
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Streusel Topping:
- 1 cup all-purpose flour
- ½ cup firmly packed light brown sugar
- ½ cup unsalted butter, chilled, cut into small pieces
- ½ cup walnuts, coarsely chopped
- ¼ cup finely chopped candied or crystallized ginger
Instructions
Preheat oven to 350 degrees F.
Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling:
- In a large mixing bowl, beat the eggs with a wire whisk until frothy. Add pumpkin, whipping cream, granulated sugar, brown sugar, cinnamon, allspice, nutmeg, cloves, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
- Bake: Partially bake for 40 minutes.
Streusel Topping:
- In a medium bowl, combine flour and brown sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in walnuts and ginger. Gently spoon streusel topping over the partially baked filling. Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
- Bake: Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.