Ginger Pumpkin Pie With Streusel Recipes

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GINGER PUMPKIN PIE WITH STREUSEL



Ginger Pumpkin Pie with Streusel image

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1 can (15 ounces) pumpkin
1 cup evaporated milk
2 large 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 all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., 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., 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 in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

GINGER-STREUSEL PUMPKIN PIE



Ginger-Streusel Pumpkin Pie image

I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. -Sonia Parvu, Sherrill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
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
STREUSEL:
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

Steps:

  • Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 684 calories, Fat 42g fat (21g saturated fat), Cholesterol 176mg cholesterol, Sodium 388mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 3g fiber), Protein 9g protein.

PUMPKIN PIE WITH GINGER STREUSEL



Pumpkin Pie with Ginger Streusel image

Categories     Food Processor     Fruit     Ginger     Nut     Dessert     Bake     Thanksgiving     Walnut     Spice     Pumpkin     Fall     Clove     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 28

Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Steps:

  • For crust:
  • Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
  • For filling:
  • Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
  • Meanwhile, prepare topping:
  • Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

GINGER STREUSEL PUMPKIN PIE



Ginger Streusel Pumpkin Pie image

A Taste of Home recipe that combines pumpkin pie with a streusel topping with ginger - has got to be good. Though I haven't tried it yet this is going on my holiday menu for sure.

Provided by Bonnie G 2

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

1 refrigerated pie crust
3 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup brown sugar, packed
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 brown sugar, packed
1/2 cup butter, cold
1/2 cup chopped walnuts
1/3 cup crystallized ginger, finely chopped

Steps:

  • On a lightly floured surface, unroll pastry.
  • Transfer pastry to a 9 inch pie plate.
  • Trim pastry to 1/2 in beyond edge of plate; flute edges.
  • In large bowl, whisk eggs, pumpkin, cream sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell.
  • Bake at 350 for 40 minutes.
  • In small bowl, combine flour and brown sugar; cut in butter until crumble.
  • Stir in walnuts and ginger.
  • Sently sprinkle over filling.
  • Bake 15-25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 627.6, Fat 40.3, SaturatedFat 20.5, Cholesterol 161.4, Sodium 387.3, Carbohydrate 61.9, Fiber 2.1, Sugar 34.4, Protein 8

PUMPKIN GINGER PIE



Pumpkin Ginger Pie image

Provided by Moira Hodgson

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups cooked, strained pumpkin
1 1/4 cups lightly packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely chopped crystalized ginger, plus extra for garnish
Grated zest of 1 lemon, orange or tangerine
2 eggs, well beaten
2 tablespoons brandy
1 tablespoon bourbon
1 partly baked 9-inch pie shell

Steps:

  • Preheat oven to 325 degrees.
  • Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell.
  • Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 279 milligrams, Sugar 35 grams, TransFat 0 grams

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