Ginger Pumpkin Pie With Streusel

• Pastry for single-crust pie (9 inches)
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup evaporated milk
• 2 large eggs, lightly beaten
• 1/2 cup packed brown sugar
• 2 teaspoons grated fresh gingerroot
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup crushed gingersnap cookies
• 1/4 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons butter, softened

1. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a
2. .
3. In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake for 15 minutes.
4. Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

pastry, solidpack pumpkin, milk, eggs, brown sugar, gingerroot, pumpkin pie spice, salt, cookies, pecans, flour, brown sugar, butter

Taken from www.tasteofhome.com/recipes/ginger-pumpkin-pie-with-streusel/ (may not work)