Ginger- Streusel Pumpkin Pie
Wine Pairing: Torii Mor Pinot Gris or Late Harvest Viognier
1 sheet refrigerated pie crust
1/4 teaspoon ground nutmeg
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 edges.
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.