- Calories 338
- Caloriesfromfat 31%
- Fat 11.5g
- Satfat 5.1g
- Monofat 4.7g
- Polyfat 1.1g
- Protein 7.2g
- Carbohydrate 51.7g
- Fiber 2.6g
- Cholesterol 41mg
- Iron 1.2mg
- Sodium 340mg
- Calcium 157mg
Gingered Pumpkin Pie
Becky Luigart-Stayner; Jan Gautro
A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Step 3
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Step 4
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
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rstarrlemaitre's Review
Wonderfully creamy pumpkin filling, and I loved the double dose of ginger, both in the filling and from the crunchy gingersnap topping. Would bake 5 minutes longer next time.
carolfitz's Review
Very easy. This produced a lovely, light & smooth pumpkin custard. The spicy-sweet crumb topping was great. This was meant to be a less-spiced pie but added 1/2 tsp vanilla, 1/4tsp allspice, 1/4tsp cloves, which worked for us. Dessert with CL's home-style pork and greens.
drhtwitty's Review