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Tag: <span>Thanksgiving dessert recipe</span>
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My Brother and Sis in law gifted me the cutest little pie pan. It’s got a big ole pumpkin in the middle with the cute little saying “Pumpkin spice & everything nice”. They obviously know that I love me some pumpkin EVERYTHING!!! As soon as I saw it I knew I had to whip up a pumpkin pie for its inaugural run. But not just any old pumpkin pie. This lil gem deserved something a bit more special than that! I decided that a Ginger Streusel Pumpkin Pie would be the only thing worthy to kickstart it’s baking career. This pie will give you all the feels!! (I credit the streusel). You really can’t find a more perfect pie to serve with Thanksgiving dinner!! And if we’re being honest, I’m about 30% turkey excited, and 70% dessert excited!!! So get out your grocery list, you’ve got a pie to bake before Thursday!!
Here’s all that you’ll need: 1 refrigerated pie crust (may I suggest our super easy Pie Crust recipe), eggs, canned pumpkin, heavy whipping cream, sugar, brown sugar, cinnamon, salt, ground allspice, ground nutmeg, ground cloves, flour, butter, walnuts, and candied or crystallized ginger.Roll out your pie crust on a lightly floured surface. I absolutely love our simple recipe Pie Crust Like Grandma Used To Make. Did I mention it’s basically 3 ingredients plus water?!? So easy!Transfer crust to a 9 inch pie plate. Flute the edges. Basically I just roll over any excess pie crust and then press my finger around the edges to seal. In a large bowl, whisk together the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour the mixture into the pie pan. It smells so good already with all those spices!! I was super impressed with myself when the mixture came right up to the edge of the crust! Carefully place the pan in the oven. It’s a little runny at this point, so make sure there are no dogs (I’m talking to you Nittany and Oscar) or small children to trip over on the way. I also place ALWAYS place a baking sheet on the oven rack underneath my pie pan to catch any spills or drips. This pie really does not spread over the sides at all, so you shouldn’t have to worry about it too much, but it’s just a habit for me. Bake in a preheated 350 degree oven for 40 minutes. Now don’t going running off quite yet! We still have the streusel topping to make. In a medium sized bowl, combine the flour, brown sugar, chopped walnuts, butter, and candied ginger. Never fear!! I found the candied ginger at Target (in case you’re like where the heck am I going to find that???) It’s in the baking aisle with all the spices and it. IS. Delicious!!!Cut in the butter. Ok so pretty much whenever a recipe says to “cut in the butter”, this is what happens. I start by cutting in the butter with a knife or a fork. You know, all classy like. And after about 2 minutes I realize that this would be so much easier with my very best kitchen gadget….my hands!!! So really the easiest (and most fun) way to do this is to just squish all the ingredients together with your fingers. As an added bonus, the warmth from your hands also helps to soften the butter as you squish (100% totally professional baking term). Then once it’s combined, I crumble it all up to look like streusel topping. Remove the pie from the oven, but don’t turn off the oven! We’re not done yet. The pie will be not quite set, which is perfect to hold all of that wonderful streusel topping!! Sprinkle the streusel on top of the pie. All of it!! Pile it one!! This is my favorite part. Bake for an additional 20-25 minutes or until set. I like to lean towards the longer baking time to make sure it’s done. If you insert a toothpick in the center it should come out clean.
Cool on a wire rack for 4 hours. Patience, patience, patience is key!! The slices will be so much prettier and easier to cut if you wait. Take it from me (someone who doesn’t always have the patience to wait). Refrigerate any leftovers, but let’s be real here! We both know there won’t be any!! What is your favorite Thanksgiving dish?
Ginger Streusel Pumpkin Pie
- 1 sheet refrigerated pie pastry
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
- 1/2 cup chopped walnuts
- 1/3 cup finely chopped candied or crystallized ginger
- Step 1 Roll out your pie crust on a lightly floured surface. Transfer crust to a 9 inch pie plate. Flute the edges.
- Step 2 In a large bowl, whisk together the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves.
- Step 3 Pour the mixture into the pie pan. Bake in a preheated 350 degree oven for 40 minutes.
- Step 4 In a medium sized bowl, combine the flour, brown sugar, chopped walnuts, butter, and candied ginger. Cut in the butter.
- Step 5 Remove the pie from the oven. Sprinkle streusel topping over the filling. Bake for an additional 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Step 6 Cool on a wire rack for 4 hours. Refrigerate any leftovers. Enjoy!!
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