Prep: 25 min|Bake 55 min + cooling

Ingredients

1 sheet of refrigerated pie pastry

3 eggs

1 can (15 oz) solid-pack 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

1/4tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

Streusel:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup col butter

1/2 cup chopped walnuts

1/3 cup finely chopped candied or crystalized ginger

Instructions

  1. On a lighy floury surface, unroll pastry. Transfer pastry to a 9 in pie plate. Trim pastry to 1/2 in 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 pastry shell. bake at 350° for 40 min.
  3. In a small bowl, combine the 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 enceryed in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.