"Knock Your Socks Off" Pumpkin Pie

READY IN: 1hr 40mins
YIELD: 1 pie




  • For crust: Place ginger in processor and process until minced.
  • Add flour, sugar, allspice and salt; process to combine.
  • Using on/off turns, cut in butter until mixture resembles coarse meal.
  • Mix yolk and 2 tablespoons water in small bowl.
  • Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
  • (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
  • Wrap in plastic; chill 1 hour.
  • (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
  • Roll out dough on floured surface to 12-inch-diameter round.
  • Transfer dough to 9-inch-diameter glass pie dish.
  • Trim overhang to 1 inch.
  • Fold edges under crust.
  • Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
  • Freeze crust for 15 minutes.
  • Line crust with foil and then fill with pie weights (dried beans work well too).
  • Bake crust 10 minutes.
  • Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
  • Transfer crust to rack; cool completely.
  • For filling: Whisk all ingredients in large bowl until combined.
  • Pour into pie crust.
  • Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
  • Remove from oven, and let pie stand 10 minutes to set slightly.
  • Maintain oven temperature.
  • Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
  • Rub in butter with fingertips until mixture begins to form small clumps.
  • Sprinkle topping over pie.
  • Bake until pie is set and streusel is golden brown, about 25 minutes.
  • Transfer to rack and cool completely.