Pumpkin Pie with Ginger Walnut Streusel Topping

Traditional homemade pumpkin pie topped with a sweet mixture of minced ginger, brown sugar, and chopped walnuts.

Prep

Cook

1 hour

Servings

8

Level

Medium

Ingredients

Topping

  • ¼ cup chopped fresh ginger root
  • ¼ cup sugar
  • ¼ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ cup all-purpose flour
  • ¼ cup Challenge Butter, cut in ½ cubes
  • ¾ cup chopped walnuts

Pastry

  • ½ cup (1 stick) Challenge Butter, cut in ½-inch cubes and freeze
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 Tablespoons ginger paste
  • 2-3 Tablespoons very cold water

Filling

  • ⅔ cup sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can (15 ounce) pure pumpkin puree
  • 1 can (12 ounce) evaporated milk

Directions

Topping

  • 1

    Place ginger root and ¼ cup sugar in food processor bowl with knife blade attachment; pulse until ginger is finely minced then add ¼ cup flour and pulse a couple of times. Remove 3 tablespoons of this ginger paste* to use in pastry.

  • 2

    Add brown sugar and ½ cup flour to remaining ginger paste and pulse to blend.

  • 3

    Add ¼ cup butter pieces. Pulse until mixture resembles coarse crumbs.

  • 4

    Remove from processor bowl, stir in walnuts and set aside.

Pastry

  • 5

    Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.

  • 6

    Add cold butter cubes; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.

  • 7

    Add reserved ginger paste.

  • 8

    Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump.

  • 9

    Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.

  • 10

    Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Freeze crust before filling.

Filling

  • 11

    Preheat oven to 425°F.

  • 12

    Wisk together all ingredients until well blended.

  • 13

    Pour into frozen prepared pie shell.

  • 14

    Bake 20 minutes. Reduce temperature to 350°F; bake 20 minutes.

  • 15

    Sprinkle topping over pie; bake until pie is set and topping is golden 20 to 25 minutes. Cool completely before slicing.

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