Eggnog Pumpkin Pie with Gingersnap Streusel
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!
Servings 8
Ingredients
For pumpkin pie:
- 1 9-inch store-bought prepared pie crust unbaked
- 15 oz. can pumpkin puree not pumpkin pie filling
- 1 1/4 cups prepared eggnog
- 3 tbsp. dark rum
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 1/4 tsp. clove
For gingersnap streusel:
- 16 gingersnap cookies (I used Murray brand)
- 1/2 cup packed brown sugar
- 3 tbsp. flour
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 6 tbsp. cold butter cut into cubes
- whipped cream optional garnish
Instructions
For pumpkin pie:
- 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.
For gingersnap streusel:
- 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.