Pumpkin Pecan Streusel Pie

This was my first attempt at making a pie crust. I wouldn't say it was a complete failure but there is definitely  room for improvement.

Pumpkin Pecan Streusel Pie

The crust
1 1/3 cups of unbleached flour
2 tablespoons of sugar
1 tablespoon of fresh finely grated gingerroot
¼ teaspoon of allspice
½ cup of cold butter
1 egg yolk
2 tablespoons of ice water, or a little more

In a large bowl, whisk together the flour, sugar, and spices until blended. Next, cut in the butter until you have a coarse crumbly dough. In a small bowl, whip the egg yolk and the water together then slowly pour it into the butter mix, while tossing with a fork, until the mixture forms into moist clumps. Add a little more water here, if the dough seems too dry. Form into a ball with your hands and put in a plastic bag in the fridge for 20 minutes to overnight. Then use how ever your want! It is good to microwave it for a few seconds before you work with it or it is hard as a rock! (You can also do this dough in the food processor. Put flour and spices into the processor and pulse a few times. Cut the butter into small cubes and toss in the flour mix. Pulse till crumbly. Whisk the egg yolk and water together then pour slowly into the processor while it is on until a ball of dough forms.)

The filling
1 15 oz can of pumpkin
1  cup heavy cream or half and half
½ cup of sugar
3 large eggs
3 tablespoons of honey
2 teaspoons of cinnamon
½ teaspoon of ground ginger
¼ teaspoons of cloves
½ teaspoon of allspice
½ teaspoon of nutmeg
¼ teaspoon of salt

Roll out the dough to the size of a 9 inch pie plate between two pieces of wax paper. Place the crust in a pie pan and trim and flute the crust to your pleasure. Stick in the freezer for about 15 minutes. Preheat the oven to 350 degrees. Place the pie crust in the oven, filled with dried beans or pie weights and edges covered, to cook for about 10 minutes. Pour out the beans and cook for another 10 minutes. Set the crust aside to cool while you make the filling.

In a large bowl, blend together all the ingredients for the filling until frothy. Pour into the pie crust and bake 50 minutes or until the middle of the pie is still wiggly and the edges have set.

While your pie is baking, mix the the streusel topping. Sprinkle the streusel topping on it and bake for another 10 or 15 minutes until the streusel is golden brown.

The streusel
½ cup of unbleached flour
¼ cup of brown sugar
1 teaspoon of ground ginger
¼ cup of butter
1 teaspoon of cinnamon
½ cup chopped pecans
¼ cup crystallized ginger, chopped fine (optional)

In a bowl, whisk together the flour and spices. Cut the butter into small pieces and work into the flour until it is crumbly. (Or do it in the food processor!) Stir in the pecans and ginger, then sprinkle on the pie and bake as directed.

Recipe source: The Go Lightly Gourmet