GINGER-STREUSEL PUMPKIN PIE
1 sheet refrigerated pie pastry
3 large eggs
1 can (15 ounces) solid-pack pumpkin
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
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
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
Preheat oven to 350 degrees. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges.
In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.