Walnut-Streusel Pumpkin Pie

• Pastry for single-crust pie (9 inches)
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/4 cup old-fashioned oats
• 1/4 cup packed dark brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cold butter, cubed
• 1/4 cup chopped walnuts

1. Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust.
2. In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer.
3. In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning.
4. Bake at 400u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 50-60 minutes longer or until a knife inserted in the center comes out clean.
5. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

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