Streusel Pumpkin Pie will take your Thanksgiving dessert to the next level! This pie starts with a buttery flaky homemade crust, is filled with a soufflé-like pumpkin filling, and finished off with a sweet nutty crumble topping.
Place oven rack in the lower third of the oven. (Optional- Place a pizza stone on the rack.) Preheat oven to 425°F.
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, and egg YOLKS. Stir in cinnamon, ginger, nutmeg, and salt.
In a small mixing bowl, whip egg WHITES with an electric mixer until soft peaks form. Gently fold into the pumpkin mixture.
Roll the pie dough out on a lightly floured surface until 12 inches in diameter. Press into a 9-inch pie pan and flute the edges. Place pie tin on a baking sheet. Pour the pumpkin filling into the pie shell.
Bake in the oven for 15 minutes. Meanwhile, in a small mixing bowl, combine the nuts, flour, sugar, and cinnamon. Stir in the melted butter until a crumbly mixture forms. Take the pie out of the oven and sprinkle streusel over the top.
Place pie back in the oven and reduce temperature to 350°F. Bake for 35-40 minutes or until set.
Let pie cool completely to room temperature. Store pie covered in the fridge for up to 4 days. Slice and serve topped with fresh whipped cream.