Instructions: 1. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

2. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

3. Bake on the bottom rack of a 375 degrees oven until center barely jiggles when pan is gently shaken, 35 to 40 minutes.

4. Set on a rack until cool to touch, about 2 hours. Cut into wedges.

This recipe yields 10 to 12 servings.

For the Walnut Streusel: In a bowl, combine all ingredients. Mix until crumbly. (

Makes about 2 cups)

Comments: Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top. If making the leaves, double the pastry recipe. Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.

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