Wednesday, November 26, 2008

Streuseled Pumpkin Pie

A pumpkin pie with a moist gingersnap streusel on top calls for no whipped cream, just seconds on the pie!

yield: 10 servings

1 pie crust

3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
15 oz unsweetened pumpkin
12 oz evaporated fat-free milk
1 egg
3 egg whites

10 gingersnap cookies
2 Tbsp sugar
1 Tbsp flour
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. Combine all filling ingredients (3/4 cup sugar through egg whites) in a large bowl. Mix at medium speed until combined. Pour into prepared pie crust. Bake at 350° for 35 minutes.
3. While pie bakes, place gingersnap cookies in a food processor; pulse until crumbly and the texture of breadcrumbs. Add sugar and flour; pulse until combined. Add butter; pulse until crumbly.
4. When pie has baked for 35 minutes, remove pie from oven and sprinkle with cookie mixture. Return to oven; bake 20 minutes or until center is set. Cool to room temperature.

1 comment:

Stephen and Tara said...

By the way, you are an amazing cook!