Ginger Streusel Pumpkin Pie

• 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

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.

crust, eggs, solidpack pumpkin, heavy whipping cream, sugar, brown sugar, ground cinnamon, salt, ground allspice, ground nutmeg, ground cloves, streusel, flour, brown sugar, butter, walnuts, ginger

Taken from www.food.com/recipe/ginger-streusel-pumpkin-pie-331060 (may not work)