Ginger Streusel Pumpkin Pie Recipe

How to Make Ginger Streusel Pumpkin Pie

1. Preheat oven to 350°F (175°C).
2. On a lightly floured surface, gently unroll one 14-inch sheet of refrigerated pie crust.
3. Carefully transfer the pastry to a 9-inch pie plate. Trim and crimp the edges, leaving a ½-inch overhang.
4. In a large bowl, whisk together:
5. - 2 large eggs
6. - 1 (15 ounce) can pumpkin puree
7. - 1 (12 ounce) can evaporated milk
8. - ¾ cup granulated sugar
9. - ½ cup packed light brown sugar
10. - 1 teaspoon ground cinnamon
11. - ½ teaspoon ground salt
12. - ½ teaspoon ground allspice
13. - ¼ teaspoon ground nutmeg
14. - ¼ teaspoon ground cloves
15. Pour the pumpkin mixture into the prepared pie crust.
16. For the streusel topping, in a medium bowl, combine:
17. - 1 cup all-purpose flour
18. - ½ cup packed light brown sugar
19. - ½ cup (1 stick) cold unsalted butter, cut into small pieces
20. - ½ cup chopped walnuts
21. - 1 tablespoon ground ginger
22. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
23. Stir in the walnuts and ginger.
24. Evenly sprinkle the streusel topping over the pumpkin filling.
25. Bake for 40-55 minutes, or until a knife inserted near the center comes out clean. The streusel should be golden brown.
26. Let the pie cool completely on a wire rack before refrigerating. This allows the filling to set properly.
27. Serve chilled and enjoy!