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.
—SONIA PARVU, SHERRILL, NY
PREP: 25 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 8 SERVINGS
1 sheet refrigerated pie crust
3 large eggs
1 can (15 oz.) solid-pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
STREUSEL
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
1. Preheat oven to 350°. 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 edges.
2. In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.
3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
4. Bake 15-25 minutes longer or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack. Refrigerate the leftovers.
1 PIECE: 684 cal., 42g fat (21g sat. fat), 176mg chol., 388mg sod., 73g carb. (39g sugars, 3g fiber), 9g pro.