I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. &mdash;Sonia Parvu, Sherrill, New York

Ginger-Streusel Pumpkin Pie

refrigerated pie crust

eggs

(15 ounces) solid-pack pumpkin

heavy whipping cream

sugar

brown sugar

cinnamon

salt

allspice

nutmeg

cloves

STREUSEL:

all-purpose flour

butter,

walnuts

ginger

Preheat oven to 350&deg;. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.

In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.

Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

I made this for Thanksgiving dinner and it was a real hit.    I used a 10" pie pan and only made half of the streusel topping, which was just right.  My husband said it was the best pumpkin pie that he had ever eaten!  Definitely a keeper!!

My husband's comment says it all, "Don't ever use a different pumpkin pie recipe!" I used 1/2 cup half & half because I only had 1 cup of whipping cream. Also, I only used 2 tablespoons of the candied ginger, something I had never cooked with before, because I was afraid it would overpower the pie. It was great! Also, used pecans instead of walnuts. The streusel topping makes enough for two pies, so I'm saving the leftovers for future use. Had no problem with the pie setting up in a 10-inch pie pan.

This was an excellent recipe and easy to make! I did "cheat" and use a refrigerated pie crust, but you could very well make your own for this recipe. Will definitely be making this again for Thanksgiving this year. Decadent but worth it!

Followed the recipe, used a deep dish pie plate and everything was perfect.  The topping was crunchy and very tasty.  My daughter took a piece to work, this was day 3 since I made the pie, she said it was still fantastic.  I will make one of these for Thanksgiving dinner!

this turned out really well, filling made enough for two pies. no problem setting.  I had some streusel topping in the freezer from another desert so just added the ginger to it.  will make again

I've been making this since it first appeared and it's a requirement at every Thanksgiving & Christmas get together. I've found mixing it by hand gets the best results. We all love the flavor and the crystallized ginger really makes it wonderful. I add extra into the pie filling. Chopping the ginger is easier if it's frozen.

This will be my new 'go to' pumpkin pie recipe!  Very light, nummy and the crisp streusel adds a great crunch!  I couldn't find crystalized ginger except 2 oz for $9, so I skipped it. Excellent without it!

First, I should say that I do not usually make or eat pumpkin pie, because I don't find it all that tasty. But this Thanksgiving, I wanted to roast and use my decorative pumpkins, and this is the recipe I chose. The only changes I made were to use my own pumpkin puree and my own homemade pie crust. I suppose it is a good pie, as pumpkin pies go, and very rich. The streusel makes for a ton of topping, a bit more than is necessary, in my book. Anyway, while this is rich and fairly yummy, it really isn't yummy enough (maybe because it is a pumpkin pie?) for me to go ga-ga over it, hence the four stars.

I did a test run on this recipe for Thanksgiving and my family and friends love it. I have added to our Thanksgiving menu. Yumm

My family loves pumpkin pie and this one disappears so fast, it's scary.  We will be keeping this recipe.

I would make this again as it was really good.I made my own crystallized ginger cause I wasn't willing to pay $8.00 for a small bottle of it.  In light of that, I was  hoping this receipe was good so I can use up more of the ginger I made.  The ginger definitely gives this pie a special touch.

YUMMY! I made this for Thanksgiving, it was a hit! The pumpkin has creamy and smooth taste and texture. AlthoughI had to substitute the Crystalized Ginger with Ground Ginger after check 3 Grocery stores.  If I would have prepared ahead I would  just make my own Ginger.  Oh Well... it still was AWSOME!  I would definatly make this again.

My husband said this was the best pumpkin pie he's ever had. I skipped the ginger all together, but might try it next time. I also substituted pecans for the walnuts and it was fantastic!

Blue ribbon pie!  I had many people from different families tell me that this was the best pumpkin pie they've ever had.  Couldn't get enough of the unique streusel topping.  Winner for sure--will definitely make it again!

Could eat all year long!!!! My husband who NEVER eats sweets had several pieces! I got the crystallized giner in the bulk section, much cheaper that way. My nine year old daughter like it too!! I will never change my pumpkin pie recipe, this one is staying in the family. Thank you so, so, much for sharing.

Absolutely the BEST pumpkin pie I've ever tasted.  I brought it to Thanksgiving dinner and the host's husband said the same!  It did take about 2 hours to bake, though.  After reading other cook's similar situation, I decided to add the streusel after the pie had begun to set up a bit.  Then I tented the pie with foil to prevent the topping from burning and removed the foil during the last 30 minutes.

The surprising hit of our Thanksgiving this year.  It will definitely not be relegated to only November.

This pie is AWESOME!!! I made it for my family last year and I barely got any! This is an excellent recipe and I didn't change anything about it!

Made this and an apple-caramel cheesecake for Thanksgiving last year - left out the walnuts though since I'm not a fan. This was YUMMY!!! I had no leftovers!!!

This is so yummy! I have made it several times without the ginger and everyone loved it! With the ginger...chop super fine. I even use about half of the recommended ginger for people I know won't care for that taste.

Made this pie for Thanksgiving this year...and will plan on it next year too!  The ginger blends well with the rest of the seasonings.

this was awesome! everyone loved it. my daughter told me i need to make this pumpkin pie for thanksgiving. soooo yummy!

ginger-streusel pumpkin pie

Prep Time: 25 minutes

Cook Time: 55 minutes

Total: 1 hours, 20 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Ginger Streusel Peach Pie

Buttermilk Pumpkin Streusel Pie

Buttermilk Pumpkin Streusel Pie

Ginger Pumpkin Pie

Gluten-Free Pumpkin Pie Streusel Ba...

Pumpkin Streusel Bread

Pumpkin Streusel Muffins

Pumpkin Streusel Bars

Streusel Pumpkin Muffins

Streusel Pumpkin Muffins

Pumpkin Streusel Muffins

Pumpkin Streusel Bread

Apple Streusel Pie

Streusel Peach Pie

Apple Streusel Pie

Triple Berry Slab Pie with Ginger-L...

Pumpkin Pecan Streusel Torte

Pumpkin Streusel Cheesecake Bars