The holidays just aren’t complete without gingerbread — but who says it has to come in the form of cutout cookies? Knock tradition on its ear, and meld gingerbread into a pumpkin pie! The flavor difference is subtle enough that pumpkin pie connoisseurs won’t be let down. Yet it’s bold enough to intrigue and even please those who are a little iffy about the classic version.
Ginger Pumpkin Pie with Streusel
THE PIE, PREPARE
- ½ Recipe Flaky Pie Dough
- 2 Eggs
- ½ cup Packed light brown sugar
- 1 tbsp. Molasses
- 1 can Pumpkin purée (15 oz.)
- 1 tbsp. Grated fresh ginger
- 1 tsp. Pumpkin pie spice
- ½ tsp. Table salt
- 1 cup Heavy cream
- Preheat oven to 375°. Line a baking sheet with foil.
- Prepare pie dough according to recipe and rolling directions. Prick dough with a fork and chill 15 minutes. Line the pie shell with foil and fill with dried beans or rice. Bake shell 15–20 minutes; remove foil and beans. Bake crust until golden, 10–12 minutes; let cool to room temperature.
- Whisk together eggs, brown sugar, and molasses until combined. Add pumpkin purée, grated ginger, pumpkin pie spice, and salt; stir to combine.
- Stir in cream until mixture is smooth; pour into pie shell and bake until set, about 40 minutes.
- Combine gingersnaps, pecans, crystallized ginger, and butter until gingersnaps are saturated with butter.
- Scatter streusel generously over center of pie. If edge of crust is golden, cover with a pie shield; return to oven.
- Bake pie until center is set, pie puffs in center, and streusel is crisp, 15–20 minutes more. Remove pie from oven; let cool on a rack to room temperature before serving.
1 servings per container
- Amount Per ServingCalories309
- % Daily Value *
- Total Fat
- Saturated Fat 11g 56%
- Cholesterol 77mg 26%
- Sodium 186mg 8%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.