GINGER STREUSEL PUMPKIN PIE

Ginger Streusel Pumpkin Pie image

Provided by Bonnie G 2

Categories Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

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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