Orange Pumpkin Pie With Ginger Topping

• FOR THE PIE:
• 1 whole Pie Crust (premade Or Homemade)
• 2 whole Large Eggs
• 1 can (15 Oz. Size) Libby's Pumpkin Puree
• 2/3 cups White Sugar
• 1/4 cups Brown Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoons Cloves
• 1/4 teaspoons All Spice
• 1 teaspoon Vanilla
• 1/2 teaspoons Salt
• 1 can Evaporated Milk (12 Ounces)
• 1 whole Orange, Zested
• FOR THE TOPPING:
• 15 whole Nabisco Gingersnap Cookies
• 6 Tablespoons Butter
• 1/2 cups White Sugar
• 1/2 cups Flour

1. Preheat oven to 400 degrees F.
2. On a floured surface, roll out pie dough and fit it into your pie dish.
3. Beat eggs in a large bowl. Mix in pumpkin puree, sugars, spices, vanilla, and salt. Gradually pour in the can of evaporated milk. Mix together. Stir in orange zest.
4. Pour filling into pie shell. Bake for 30 minutes.
5. While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
6. Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.

pie crust, eggs, white sugar, ubc, cinnamon, cloves, ubc, vanilla, salt, milk, orange, cookies, butter, white sugar, flour

Taken from tastykitchen.com/recipes/desserts/orange-pumpkin-pie-with-ginger-topping/ (may not work)