Ginger-Streusel Pumpkin Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. Ingredients:
1 sheet refrigerated pie pastry |
3 eggs |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 cups heavy whipping cream |
1/2 cup sugar |
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 |
streusel: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup cold butter, cubed |
1/2 cup chopped walnuts |
1/3 cup finely chopped crystallized ginger |
Directions:
1. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
4. Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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