Holiday Walnut Streusel Pumpkin Pie

For Crust:

Combine flour, sugar and salt in a food processor. Pulse to blend. With processor running, add diced butter and blend until just incorporated. Add water and blend until dough forms a ball, adding additional water by teaspoonfuls if dough is too dry. Gather up dough and flatten to a disc. Wrap tightly and refrigerate at least 1 hour before using.

Preheat oven to 375 degrees. Roll out dough to a 12 inch round and fit into a 9 inch glass pie dish. Trim overhang and crimp dough edges. Poke the bottom of the crust all over with a fork. Freeze crust 15 minutes. Line the inside of the crust with foil and fill with pie weights or dried beans. Bake crust about 15 minutes until set. Remove weights and foil. Bake crust an additional 5 minutes until edges are browned.

For Filling:

Whisk together pumpkin, sugar and brown sugar in a medium bowl. Whisk in eggs one at a time. Whisk in melted butter and vanilla. Pour the filling into the prepared crust.

For Streusel:

Combine flour, sugar, ginger, cinnamon and nutmeg in a medium bowl. Add butter and rub with your fingers until coarse crumbs form. Stir in walnuts. Sprinkle the streusel evenly over the filling. Bake pie about 45 minutes until filling is set and streusel is golden. Transfer pie to a rack and cool completely.