Food & Drink

Recipe of the Day: Ginger-Streusel Pumpkin Pie

Ginger-Streusel Pumpkin Pie
Ginger-Streusel Pumpkin Pie


1 sheet refrigerated pie pastry

3 large 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


1 cup 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

Preheat oven to 350 degrees. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges.

In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake 40 minutes.

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.

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.

Taste of Home October/November 2008