Ginger Streusel Pumpkin Pie

A Taste of Home recipe that combines pumpkin pie with a streusel topping with ginger - has got to be good. Though I haven't tried it yet this is going on my holiday menu for sure.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 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. On a lightly floured surface, unroll pastry.
2. Transfer pastry to a 9 inch pie plate.
3. Trim pastry to 1/2 in beyond edge of plate; flute edges.
4. In large bowl, whisk eggs, pumpkin, cream sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell.
5. Bake at 350 for 40 minutes.
6. In small bowl, combine flour and brown sugar; cut in butter until crumble.
7. Stir in walnuts and ginger.
8. Sently sprinkle over filling.
9. Bake 15-25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.