Ginger Pumpkin Pie with Streusel |
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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans. Ingredients:
pastry for single-crust pie (9 inches) |
1 can (15 ounces) solid-pack pumpkin |
1 cup evaporated milk |
2 eggs, lightly beaten |
1/2 cup packed brown sugar |
2 teaspoons grated fresh gingerroot |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
gingersnap streusel: |
1/2 cup crushed gingersnap cookies |
1/4 cup chopped pecans |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons butter, softened |
Directions:
1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
2. In 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.
3. 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 near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
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