GINGER PUMPKIN PIE WITH STREUSEL

Ginger Pumpkin Pie With Streusel image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 14

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- pastry for single-crust pie (9 inches)
1 can(s) (15 ounces) solid-pack pumpkin
1 cup(s) evaporated milk
2 - eggs, lightly beaten
1/2 cup(s) packed brown sugar
2 teaspoon(s) grated fresh gingerroot
1 teaspoon(s) pumpkin pie spice
1/4 teaspoon(s) salt
FOR THE GINGERSNAP STREUSEL
1/2 cup(s) crushed gingersnap cookies
1/4 cup(s) chopped pecans
2 tablespoon(s) all-purpose flour
2 tablespoon(s) brown sugar
2 tablespoon(s) butter, softened

Steps:

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.
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 near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.