The piecrust dough can be made 2 days ahead; keep it chilled until you are ready to use it, and let it soften slightly at room temperature before using.
Pumpkin Pie with Spiced Walnut Streusel
Butter Piecrust Dough
1¼ cups all-purpose flour
½ tablespoon sugar
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter (cut into ½-inch cubes)
3 tablespoons (or more) ice water
Streusel
â…“ cup all-purpose flour
¼ cup firmly packed brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons chilled, unsalted butter (cut into cubes)
â…“ cup walnuts (coarsely chopped)
Pumpkin Filling
15 ounces cooked pumpkin
1 cup white sugar
½ cup firmly packed brown sugar
3 large eggs
½ cup unsalted butter (melted)
1 teaspoon vanilla extract
Making the Dough
Blend the flour, sugar, and salt in a food processor. Add the butter and cut in, using on-off turns, until a coarse meal forms. Add 3 tablespoons water. Using on-off turns, blend just until moist clumps form, adding more water by half-tablespoonfuls if the dough is dry.
Gather the dough into a ball; flatten it into a disk. Wrap it in plastic and refrigerate 1 hour. Let it soften slightly at room temperature before rolling.
To Complete the Pie
Roll out the butter piecrust dough on a lightly floured surface to create a 13-inch round. Transfer to a 9-inch-deep glass pie dish. Trim the overhang to ½ inch. Fold the overhang under; crimp the edges decoratively. Refrigerate 1 hour.
Preheat the oven to 375°F. Line the crust with aluminum foil and fill it with dried beans or pie weights. Bake until the edges begin to brown and the crust is set, about 17 minutes. Take it out from the oven, and remove the foil and beans. Then continue to bake until the crust turns golden brown, pressing it with the back of a fork if the crust bubbles, about 5 minutes longer. Transfer to a wire rack to cool, and maintain the oven temperature.
To make the pumpkin filling, whisk the pumpkin and white and brown sugars together in a medium bowl. Whisk in the eggs, one at a time. Whisk in the melted butter and vanilla. Pour the mixture into the prepared crust.
To make the streusel, mix the flour, sugar, ginger, cinnamon, and nutmeg in a medium bowl. Add the butter, rubbing it in with your fingertips until a coarse meal forms. Stir in the walnuts.
Sprinkle the streusel over the filling. Bake the pie until the streusel is golden and the filling is set, about 45 minutes. Cool on the wire rack for at least 2 hours at room temperature. (The pie can be made up to 6 hours ahead.) Serve with sweetened whipped cream.
