Gingerbread-Pumpkin Pie with Streusel Topping
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!
Every family has that one relative who insists it just isn’t Thanksgiving without pumpkin pie. There’s nothing wrong with tried-and-true recipes, but if you’re looking to spice things up, incorporate another highly requested seasonal flavor — gingerbread — and top it all off with a spicy streusel of gingersnaps, pecans, and crystallized ginger.
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.
FOR THE PIE, PREPARE:
FOR THE STREUSEL, COMBINE:
Test Kitchen Tip
This recipe makes enough filling for one standard 9-inch pie.
Preheat oven to 375°. Line a baking sheet with foil.
For the pie, 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.
For the streusel, 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.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 77mg 25%
Sodium 186mg 7%
Carbs 28g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.