Ingrédients pour Ginger Streusel Pumpkin Pie
- Refrigerated Pie Crust
- 2 large eggs
- Solid Pack Pumpkin
- Heavy Whipping Cream
- Sugar
- ½ cup packed light brown sugar
- Ground Cinnamon
- ½ teaspoon ground salt
- Ground Allspice
- Ground Nutmeg
- Ground Cloves
- All Purpose Flour
- ½ cup (1 stick) cold unsalted butter
- ½ cup chopped walnuts
- Crystallized Ginger
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Comment préparer Ginger Streusel Pumpkin Pie
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, gently unroll one 14-inch sheet of refrigerated pie crust.
- Carefully transfer the pastry to a 9-inch pie plate. Trim and crimp the edges, leaving a ½-inch overhang.
- In a large bowl, whisk together:
- - 2 large eggs
- - 1 (15 ounce) can pumpkin puree
- - 1 (12 ounce) can evaporated milk
- - ¾ cup granulated sugar
- - ½ cup packed light brown sugar
- - 1 teaspoon ground cinnamon
- - ½ teaspoon ground salt
- - ½ teaspoon ground allspice
- - ¼ teaspoon ground nutmeg
- - ¼ teaspoon ground cloves
- Pour the pumpkin mixture into the prepared pie crust.
- For the streusel topping, in a medium bowl, combine:
- - 1 cup all-purpose flour
- - ½ cup packed light brown sugar
- - ½ cup (1 stick) cold unsalted butter, cut into small pieces
- - ½ cup chopped walnuts
- - 1 tablespoon ground ginger
- Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the walnuts and ginger.
- Evenly sprinkle the streusel topping over the pumpkin filling.
- Bake for 40-55 minutes, or until a knife inserted near the center comes out clean. The streusel should be golden brown.
- Let the pie cool completely on a wire rack before refrigerating. This allows the filling to set properly.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
137g
Fat
102g
Carbs
20g
