Ginger-Streusel Pumpkin Pie

• 1 sheet refrigerated pie crust
• 3 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 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

1. Preheat oven to 350u0b0. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.
2. In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.
3. In a small bowl, combine 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 inserted in the 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, flour, brown sugar, cold butter, walnuts, ginger

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