Ginger Streusel Pumpkin Pie

By ctaubenheim

Ingredients

• STREUSEL:
• 1 sheet refrigerated pie pastry
• 3 eggs
• 1 can (35oz) solid packed pumpkin
• 1 1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped candied or crystallized ginger

Details

Preparation time 25mins
Cooking time 95mins

Preparation

Step 1

On a lightly floured surface, unroll pastry. Transfer pastry to a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. In a lage bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350 for 40 minutes. In a bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool a wire rack. Refrigerate leftovers.