Pumpkin Pie With Ginger Streusel Recipes

Steps:

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Steps:

• For crust:
• Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
• For filling:
• Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
• Meanwhile, prepare topping:
• Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

Steps:

• 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 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.

Steps:

• On a lightly floured surface, unroll pastry.
• Transfer pastry to a 9 inch pie plate.
• Trim pastry to 1/2 in beyond edge of plate; flute edges.
• In large bowl, whisk eggs, pumpkin, cream sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell.
• Bake at 350 for 40 minutes.
• In small bowl, combine flour and brown sugar; cut in butter until crumble.
• Stir in walnuts and ginger.
• Sently sprinkle over filling.
• Bake 15-25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
• In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
• Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
• While the pie is baking prepare the streusel topping:.
• In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.