"KNOCK YOUR SOCKS OFF" PUMPKIN PIE

Steps:

• For crust: Place ginger in processor and process until minced.
• Add flour, sugar, allspice and salt; process to combine.
• Using on/off turns, cut in butter until mixture resembles coarse meal.
• Mix yolk and 2 tablespoons water in small bowl.
• Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
• (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
• Wrap in plastic; chill 1 hour.
• (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
• Roll out dough on floured surface to 12-inch-diameter round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Trim overhang to 1 inch.
• Fold edges under crust.
• Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
• Freeze crust for 15 minutes.
• Line crust with foil and then fill with pie weights (dried beans work well too).
• Bake crust 10 minutes.
• Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
• Transfer crust to rack; cool completely.
• For filling: Whisk all ingredients in large bowl until combined.
• Pour into pie crust.
• Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
• Remove from oven, and let pie stand 10 minutes to set slightly.
• Maintain oven temperature.
• Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
• Rub in butter with fingertips until mixture begins to form small clumps.
• Sprinkle topping over pie.
• Bake until pie is set and streusel is golden brown, about 25 minutes.
• Transfer to rack and cool completely.