Ginger Streusel Pumpkin Pie
Indulge in the warm, spiced flavors of fall with this rich and creamy Ginger Streusel Pumpkin Pie—a delightful twist on the classic autumn dessert. This recipe combines a smooth pumpkin filling infused with cinnamon, nutmeg, and ginger, nestled in a flaky 9-inch pie crust. The star of the show, however, is the irresistible ginger streusel topping made with brown sugar, chopped crystallized ginger, and a hint of cinnamon, adding a sweet, crunchy contrast to the creamy filling. With its perfect balance of sweetness and spice, this pie is an absolute showstopper for holiday gatherings or cozy family dinners. Quick to assemble and baked to golden perfection, it’s a crowd-pleaser that can be prepped ahead for ultimate convenience. Serve it chilled for the perfect finish to any festive meal!
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Recipe Information
Ingredients
- 15 oz Pumpkin purée (unsweetened)
- 14 oz Sweetened condensed milk
- 2 large Eggs
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 1 9-inch Unbaked pie crust
- 0.5 cup All-purpose flour
- 0.25 cup Brown sugar (packed)
- 2 tbsp Crystallized ginger (finely chopped)
- 0.5 tsp Ground cinnamon
- 4 tbsp Unsalted butter (cold and cubed)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the pumpkin purée, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth and well combined.
Pour the pumpkin filling into the unbaked 9-inch pie crust, smoothing the top with a spatula.
Place the pie on a baking sheet to catch any potential drips, and bake for 15 minutes at 425°F.
Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes.
While the pie is baking, prepare the ginger streusel. In a medium bowl, combine the all-purpose flour, brown sugar, crystallized ginger, and ground cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the mixture into coarse crumbs.
After the pie has baked for 30 minutes at the reduced temperature, carefully remove it from the oven.
Sprinkle the prepared streusel mixture evenly over the top of the pie.
Return the pie to the oven and bake for an additional 15 minutes, or until the streusel is golden brown and the pie filling is set.
Remove the pie from the oven and let it cool to room temperature on a wire rack. For best results, chill the pie in the refrigerator for at least two hours before serving.
Slice, serve, and enjoy your Ginger Streusel Pumpkin Pie!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 39.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 476 mg | 10% | |
*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.
