Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
Set on a rack until cool to touch, about 2 hours. Cut into wedges.
Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.
I'm in love! I made this pie with hesitation; my first pumpkin pie using a family recipe was loose and never set. I made this one and it was perfect, not to mention EASY. I made this in individual-servings for a work birthday party, sent more to my husband's office, and am making it again for Thanksgiving. The streusel gives it a nice bite. I topped it with Maple Whipped Cream-- delicious!
I absolutely agree with the two previous reviewers. I'm not a huge fan of pumpkin pie, but this one rocks. The streusel topping is an absolute must. We make this pumpkin pie along with an apple or pear pie or crostade every Thanksgiving.
I made this for the first time for Thanksgiving dinner and was so impressed, as was my family. I felt bad because my Mom always makes the pumpkin pie and since I made this, I'm getting requests to make it again next year! It was also very easy.
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