Ginger-Streusel Pumpkin Pie

Submitted by Lani M.



Yield: 8 servings

1 sheet refrigerated pie pastry
3 eggs
1 can (15 oz.) solid-pack pumpkin
1 ½ cups heavy whipping cream
½ cup sugar
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

STREUSEL:

1 cup all-purpose flower
½ cup packed brown sugar
½ cup cold butter, cubed
½ cup chopped walnuts
1/3 cup finely chopped candied OR crystallized ginger

1. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-inch pie plate. Trim pastry to ½ inch beyond edge of plate; flute edges.

2. In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into the pastry shell. Bake at 350 degrees for 40 minutes.

3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.

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