Gingersnap Streusel Pumpkin Pie

Recipe from

Southern Living


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


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

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

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

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