This Pumpkin-Ginger Pie was a great hit on Sunday! What I especially loved (yes, I did have a very small portion, thus breaking my no-sugar rule…but one must have a treat every now and then, right?) was that it’s not super sweet or super rich. It is a recipe that I will definitely be making for Thanksgiving Dinner!
Pumpkin-Ginger Pie with Gingersnap Streusel
Ingredients For Filling:
1 can (15 oz) pumpin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed brown sugar
2 eggs, slightly beaten
2 t. grated fresh ginger
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 frozen deep dish pie crust
1/2 cup crushed gingersnap cookies (about 9)
2 Tablespoon packed brown sugar
2 Tablespoon all purpose flour
2 Tablespoon butter, softened
1/4 cup chopped pecans
Heat oven to 425 degrees. Place cookie sheet on oven rack. In large bowl, mix filling ingredients. Pour into pie crust.
Bake pie on cookie sheet 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Sprinkle streusel over filling. Bake at 350 degrees for 25 to 30 minutes longer or until knife inserted in center comes out clean.
Cool completely on cooling rack, about 3 hours. Cover and refrigerate any remaining pie. Enjoy!!
Recipe taken from Pillsbury’s Thankgiving Recipe Book.
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