Sharing Holiday Recipes

I thought maybe we could share some Holiday Recipes that we have tried that we feel are worth sharing with others.  I found a great pie recipe for Thanksgiving that I would like to share with you all.  

It's called:  (Now this picture they used small marshmallows on top, I didn't).  Everyone loved it and wants me to make it for Christmas too.

Pumpkin-Ginger Pie with Gingersnap Streusel

Prep Time 30 Minutes                      Start to Finish 4Hours and 30 Minutes                8 Servings

                                           

• Filling 
  
• 1  can (15 oz) pumpkin (not pumpkin pie mix)
• 1  cup evaporated milk
• 1/2  cup packed light brown sugar
• 2  eggs, slightly beaten
• 2  teaspoons grated fresh ginger
• 1  teaspoon pumpkin pie spice
• 1/4  teaspoon salt
•   Crust
• 1  Pillsbury® Pet-Ritz® Frozen Deep Dish Pie Crust
•   Streusel
• 1/2  cup crushed gingersnap cookies (9 cookies)
• 2  tablespoons packed brown sugar
• 2  tablespoons all-purpose flour
• 2  tablespoons butter or margarine, softened
• 1/4  cup chopped pecans

Instructions

1. Heat oven to 425°F. Place cookie sheet on oven rack. In large bowl, mix filling ingredients. Pour into pie crust.
   
2. Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Sprinkle streusel over filling.
   
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
   

Recipe Notes

• If preparing recipe with Spice Pack (included with the Pet-Ritz® pie crust packages for a limited time during fall) omit pumpkin pie spice and salt.
  
• 
  
  High Altitude (3500-6500 ft):
  
  No change.
  
  
• If desired, top with whipped cream or whipped topping.                               
  

☮,♥,Blogging & Happy Eating