Ginger Streusel Pumpkin Pie

Ingredients

• 1 refrigerated pie crust
• 3 eggs

• 1 (15 ounce) can solid-pack pumpkin
• 1 1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Streusel

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup butter, cold
• 1/2 cup chopped walnuts
• 1/3 cup crystallized ginger, finely chopped

Directions

1. 1

   On a lightly floured surface, unroll pastry.

2. 2

   Transfer pastry to a 9 inch pie plate.

3. 3

   Trim pastry to 1/2 in beyond edge of plate; flute edges.

4. 4

   In large bowl, whisk eggs, pumpkin, cream sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell.

5. 5

   Bake at 350 for 40 minutes.

6. 6

   In small bowl, combine flour and brown sugar; cut in butter until crumble.

7. 7

   Stir in walnuts and ginger.

8. 8

   Sently sprinkle over filling.

9. 9

   Bake 15-25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.