Ginger Pumpkin Pie with Streusel Topping

 

 Traditional handmade pumpkin pie with a delicious topping of chopped walnuts, brown sugar, and ginger.

 

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 cut into ½ cubes

¾ cup chopped walnuts

 

PASTRY

½ cup (1 stick) cut into ½-inch cubes and freeze

1¼ cup all-purpose flour

¼ teaspoon salt

3 Tablespoons ginger paste

2-3 Tablespoons of 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 oz.) pure pumpkin puree

1 can (12 oz.) evaporated milk

 

TOPPING

Combine the ginger root and 1/4 cup sugar in the bowl of a food processor fitted with a knife blade attachment. Pulse several times to finely chop the ginger before adding 1/4 cup flour. To use in pastry, use 3 Tablespoons of this ginger paste. To the remaining ginger paste, add brown sugar and 1/2 cup flour, and pulse to combine. Add 1/4 cup of butter cubes. When the mixture resembles coarse crumbs, pulse it. Take out of the food processor bowl, combine with walnuts, and leave aside.

PASTRY

In a food processor fitted with a knife blade attachment, combine the flour and salt. Process for approximately 10 seconds. Add the cold butter cubes and pulse 8 to 10 times, or until the majority of the butter is the size of a pea. Avoid overmixing. the ginger paste you set aside. While the processor is operating, add water through the food chute. Only add enough water to wet the dough so that it starts to clump. Place in a food storage bag, shape into a 4-5 inch disk, and chill for 30 minutes before rolling. On a lightly dusted surface, roll out the dough into a 12" circle, then fit the crust into a 9-inch pie pan. Before filling, freeze the crust.

 

FILLING

Set the oven to 425 °F.

Blend all ingredients thoroughly in a mixing bowl.

Fill prepared pie shell that has been frozen.

a 20-minute bake. Reduce heat to 350 degrees and bake for 20 minutes.

Sift topping over pie and bake for 20 to 25 minutes, or until topping is brown. Slice only after the full cooling.