Thursday, November 16, 2006

Pie Recipes #184 - Gingersnap Streusel Pumpkin Pie

Gingersnap Streusel Pumpkin Pie
~Submitted by Dorina~

1 (3-pound 1-ounce) package frozen MRS. SMITH'S Pumpkin Custard Pie
10 gingersnaps, coarsely crushed
1/3 cup honey-roasted almonds, chopped
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon

Remove and discard paper circle from pie. Place frozen pie on a heavy baking sheet.Bake at 400° for 30 minutes. Remove from oven.Stir together crushed gingersnaps and next 5 ingredients until crumbly; sprinkle evenly over pie.Bake at 400° for 1 hour, shielding top of pie with aluminum foil after 30 minutes. Yield: 6 servings
Source: southern living


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