The combo of flavors and spices in this Eggnog Pumpkin Pie with Gingersnap Streusel is unmatched and truly special. Sure to be a crowd-pleaser, this Eggnog Pumpkin Pie with Gingersnap Streusel is an all-around win for a holiday dessert!
Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
In a large bowl, whisk together pumpkin, eggnog, dark rum, eggs, vanilla extract, granulated sugar, cinnamon, pumpkin pie spice, ginger, and clove.
Pour into pie shell.
Combine gingersnap cookies, brown sugar, flour, cinnamon, ginger, and butter in a food processor or chopper.
Pulse until crumbly.
Sprinkle streusel evenly over the pie, starting with the edges. I find it easiest to make a 1-inch ring of streusel around the perimeter of the pie, and then sprinkle more streusel working toward the center. Do not sprinkle from the center out - you'll create a crater in the middle of your pie. Work from the edges inward.
Bake at 350 degrees for 45-50 minutes, or until edges and top of pie are lightly browned, and the center seems set when slightly jiggled.
Remove to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours.
Cut and serve with whipped cream.