Ginger Streusel Pumpkin Pie

While I can't take credit for how awesome this recipe is, I can pass it on to you because it is delicious. (Originally by Sonia Parvu of Sherrill, New York)

Ingredients:
1 pre-baked 9-inch pie shell (shortbread)
3 eggs
1 can (15 oz) solid-pack pumpkin
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves

STREUSEL:
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 candied or crystallized ginger

In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into the pastry shell. Bake at 350 degrees Fahrenheit for 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. (I found that this worked better when done BEFORE I baked the pie initially, but it's up to you as it can be done either way.)

Bake 15-25 more minutes or until a cake tester inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

(Batch note: I doubled this recipe and had enough for 3 pies. It is a gloriously filling dessert, especially served with whipped cream, so smaller pieces are recommended!)