Ginger Streusel Pumpkin Pie

Ginger Streusel Pumpkin Pie

Ingredients:

• 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
• STREUSEL:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped crystallized ginger

Directions:

Preheat oven to 350°. 

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 

In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. 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 near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Two Pumpkin Favorites, Pie and Cake

PUMPKIN SHEETCAKE
Ingredients:
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
1 cup chopped nuts
2 cups fresh pumpkin or one can
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon or pumpkin pie spice

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Directions:

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together and pour into a sheet cake pan. Bake at 350 degrees for 20 to 25 minutes. Let cake cool and then add frosting.

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Frosting Recipe:
One 8-ounce package cream cheese
2 sticks of softened butter
1/2 cup chopped nuts
box of powder sugar

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Mix well and spread on cake after it is cool.

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PUMPKIN PIE
Ingredients:
1 cup sugar
1 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon salt
2 eggs, separated
1 cup pumpkin
1 cup milk

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Directions:

Combine dry ingredients. Add egg yolks, milk and pumpkin. Fold in beaten egg whites. Bake at 400 degrees for 35-45 minutes or until toothpick comes out clean. Makes one 9-inch pie.

Gingersnap and Hazelnut Crust Pumpkin Pie

Gingersnap and Hazelnut Crust

Pumpkin Pie

This recipe was found in Saveur Magazine November 2011. I enjoy the flavors of both ginger and hazelnuts. The family gave two thumbs up and a great review for the pie and crust. This will be my new recipe for pumpkin pie!

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Ingredients:

1 1/2 cups (about 8 oz.) finely ground gingersnap 
    cookie crumbs

3/4 cup finely ground hazelnuts

6 tablespoons unsalted butter

3 tablespoons light brown sugar, packed

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Directions:

Preheat the oven to 325. 

 Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour pumpkin pie filling into crust.

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Toast the hazelnuts for a fuller flavor of the nut. Place on a baking pan and toast 15 minutes in a 350 oven. Place in a dish towel and wrap or roll covering the nuts in layers of the towel allowing to cool. When cool, roll the towel into a "purse" and rub the nuts brisk. This will remove the skins and make a more flavorful rich nut flavor. Then grind fine for the recipe.