1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
10-inch pie pastry for a single-crust pie (see below)
Walnut streusel (see below)
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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.
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Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
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Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
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Set on a rack until cool to touch, about 2 hours. Cut into wedges.
Note:
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.
10-inch Pie Pastry
1 1/2 cups unbleached or regular all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter or margarine
1/4 cup cold solid shortening
3 tablespoons cold water
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In a bowl, mix 1 1/2 cups unbleached or regular all-purpose flour and 1/4 teaspoon salt. Add 1/4 cup (2 oz.) cold butter or margarine, cut into chunks, and 1/4 cup cold solid shortening, cut into chunks (or omit butter and use 1/2 cup shortening). With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-size crumbs.
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Sprinkle 3 tablespoons cold water over crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won’t hold together, crumble lump back into bowl, sprinkle with 1 more tablespoon water, and mix again until evenly moistened.
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With lightly floured hands, form dough into a ball. Dust ball lightly with flour; flatten into a round about 3/4 inch thick, pressing edges to make smooth.
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On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 inch thick and about 14 inches wide; lift and turn dough occasionally, dusting underneath with more flour. If edges split while rolling, press them back toward the center to make smooth.
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Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 10-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use.
Walnut streusel
1/2 cup firmly packed light or dark brown sugar
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a bowl, combine all ingredients and mix until crumbly.