“A cool twist on Pumpkin Pie. I make it every year.”
1 2/3 cupspumpkin puree
2/3 cupdark brown sugar
3/4 teaspoonground ginger
1/4 cupwheat germ
1/4 cupchopped pecans
1/4 cuplight brown sugar
1 1/2 teaspoonsground ginger
Chill prepared crust for 30 minutes.
Preheat oven to 350F degrees.
Puree all filling ingredients in a food processor or blender.
Pour into prepared crust.
For topping stir first 7 ingredients together in a bowl.
Stir in oil until dry ingredients are lightly coated.
Sprinkle evenly over pumpkin filling.
Bake until crust is golden and filling is set, about 45 minutes.
Serve at room temp or chilled.
“This is a very tasty pumpkin pie. I really like the addition of applesauce, caus it makes the pie fruity and lighter than normal pumpkin pies. Instead of pecans I used a crunchy cereal plus 2 ts more oil, which went really well with it. Unfortunately I cant give this five stars though, because it had just too much ginger in the streusel topping for my taste. I already reduced it to 1ts, but still…Next time Ill just leave it out and then itll be a definite keeper! Thank you for sharing, DiB’s!”