Streusel Pumpkin Pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1 Tbsp granulated sugar
• 1/4 tsp salt
• 8 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
• 3 – 5 Tbsp ice water
• 1/4 cup granulated sugar
• 1 1/2 tsp cornstarch
• 4 oz cream cheese, softened well
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 can pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup half and half
• 1/2 cup all-purpose flour
• 2 Tbsp granulated sugar
• 2 Tbsp packed light-brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 4 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
• 1/3 cup chopped pecans
• Sweetened whipped cream, for topping

Directions

1. For the crust, whisk the flour, sugar and salt together in a mixing bowl. Scatter in the cold butter, then use a pastry cutter or a fork with long tines to work it into the dry ingredients until the bowl is full of rough crumbs with a few buttery pieces still visible. Add the ice water 1 tablespoon at a time, tossing with a rubber spatula as you go, and stop as soon as the dough starts to gather; it does not need to become a tidy ball in the bowl, but it should hold when you press it together. If it needs a little help, knead it gently just a couple of times. Turn the mixture onto plastic wrap, press it into about a 5 to 6-inch round disk, wrap it up, and refrigerate for 30 minutes.
2. Lightly flour your work surface, unwrap the chilled dough, and set it down. Dust the top with flour, then roll it into an even 12-inch round, pinching any cracked edges back together as you work. Fold the dough in half, then in half again, and move it carefully to a 9-inch pie plate, regular rather than deep dish. Place the pointed end in the center of the plate, open the dough out to fit, trim the uneven bits while keeping about a 1-inch overhang, then tuck that extra dough underneath and flute the edge however you like. Heat the oven to 375 degrees, and while you make the filling, put the crust back in the refrigerator for 10 minutes.
3. For the filling, whisk the granulated sugar and cornstarch in a mixing bowl. Add the cream cheese, cinnamon, ginger, nutmeg and cloves, then beat with an electric hand mixer until smooth. Scrape down the bowl, mix in the brown sugar and salt, then add the eggs and egg yolk and mix again. Blend in the pumpkin and vanilla, then mix in the half and half. Pour the filling into the pie crust and bake for 30 – 35 minutes, until the edges are beginning to set; while it bakes, make the crumble.
4. For the crumble, whisk the flour, granulated sugar, brown sugar, cinnamon and salt in a mixing bowl, breaking up any brown sugar lumps with your fingertips as needed. Add the cold butter and cut it in with a fork with long tines until the mixture turns into small crumbs. Stir in the pecans.
5. Take the pie out of the oven and lower the heat to 350. Scatter the crumble evenly over the top, cover the crust edges with strips of foil to keep them from browning too much, and return the pie to the oven for about 25 – 30 minutes, until the filling is set and a toothpick inserted in the center comes out clean. Let the pie cool completely at room temperature, then refrigerate it for 2 hours. Slice and serve with whipped cream. Store in the refrigerator.