Ingredients
1 sheet refrigerated pie crust3 large eggs1 can (15 ounces) solid-pack pumpkin1-1/2 cups heavy whipping cream1/2 cup sugar1/4 cup packed brown sugar1-1/2 teaspoons ground cinnamon1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesSTREUSEL:1 cup all-purpose flour1/2 cup packed brown sugar1/2 cup cold butter, cubed1/2 cup chopped walnuts1/3 cup finely chopped crystallized ginger
Preparation
Preheat oven to 350°. 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.
In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
