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Gingersnap Streusel Pumpkin Pie

Yield 6 servings

Ingredients

  • 1 (3-pound 1-ounce) package frozen MRS. SMITH'S Pumpkin Custard Pie
  • 10 gingersnaps, coarsely crushed
  • 1/3 cup honey-roasted almonds, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons butter or margarine, softened
  • 1/4 teaspoon ground cinnamon

How to Make It

  1. Remove and discard paper circle from pie. Place frozen pie on a heavy baking sheet.

  2. Bake at 400° for 30 minutes. Remove from oven.

  3. Stir together crushed gingersnaps and next 5 ingredients until crumbly; sprinkle evenly over pie.

  4. Bake at 400° for 1 hour, shielding top of pie with aluminum foil after 30 minutes.