Streusel Pumpkin Pie

Pie crust:
1 1/4 c. flour
1/2 t. sugar
1/2 t. salt
1/2 c. butter, chilled
1/2 c. water, chilled

Mix dry ingredients. Blend butter in with pastry blender until fine meal. Add water tablespoon at a time until right consistency- not too sticky, not too dry. Roll between 2 pieces of plastic wrap. Remove one and lay crust into pie plate. Press against edges and remove plastic. Poke with fork all over. Flute the edges.

Pie filling:
1 15 oz.can pumpkin
1/2 tsp. nutmeg
1 tsp. cinnamon
12 oz. can evaporated milk
1/2 tsp. ginger
3/4 c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. cloves

Mix in a bowl then pour into pie crust. (This recipe is for a deep dish pie plate. If you do not have one, you can either pour the excess into individual ramekins or make another smaller pie) Bake at 425 degrees for 15 minutes. Cover edges of crust with foil.

Streusel:
1/2 c. chopped pecans
1 Tbls. Plain flour
1/4 c. packed brown sugar
1 Tbls. Melted butter

Reduce oven to 350. Sprinkle streusel on top of pie leaving 2 inch opening in center. Replace foil on edges of pie. Bake 40-50 minutes, removing foil for the last 15-20 minutes. Remove from oven when knife comes out clean. Cool at least 30 minutes. Serve with fresh whipped cream.