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Pumpkin Pie with Ginger Streusel Topping


Here's a yummy way to make pumpkin pie when you want something a little different.

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup + 2 tablespoons shortening
1/4 cup cold water

Filling:
2 eggs, slightly beaten
1 can pumpkin
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground black pepper
12 oz. can evaporated milk

Ginger Streusel Topping
1/2 cup flour
1/3 cup brown sugar
3 tablespoons butter
1/2 cup chopped Glazed Walnuts (see recipe here)
3 tablespoons coarsely chopped crystallized ginger

Preheat oven to 425 degrees. In small bowl, mix together flour and salt. Cut in shortening until resembles small coarse crumbs. Add half water, mix dough, and then add remaining water and mix until dough forms a ball. Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.

In large bowl, mix all filling ingredients together well. Pour into prepared pie shell. Bake at 425 degrees for 15 minutes and then lower oven temperature to 350 degrees, and bake an additional 30 minutes. Meanwhile, in small bowl mix together flour and sugar to make the streusel. Cut in butter. Stir in walnuts and ginger.

Remove pie from oven and top with the Ginger Streusel. Return to oven and bake an additional 10-15 minutes until a knife inserted in the center comes out clean. Remove from oven and cool on wire rack. Serve with whipped cream. Serves 8.
Click here for a printable version of this recipe.