GINGER PUMPKIN PIE WITH STREUSEL
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
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
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
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
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
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.
GINGER STREUSEL PUMPKIN PIE
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
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
Provided by Moira Hodgson
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
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
STREUSEL-TOPPED PUMPKIN PIE
A crunchy oat topping complements every bite of creamy pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
- Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
- Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g
GINGERSNAP PUMPKIN PIE
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
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
CINNAMON STREUSEL-TOPPED PUMPKIN PIE
Make and share this Cinnamon Streusel-Topped Pumpkin Pie recipe from Food.com.
Provided by kitchenslave03
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
- Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
- Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
- Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.
Nutrition Facts : Calories 256.6, Fat 13, SaturatedFat 3.5, Cholesterol 50.3, Sodium 150.9, Carbohydrate 31, Fiber 2.4, Sugar 9.9, Protein 5.2
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