Step 1: Preparing the Crust In a bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Cut in 8 tablespoons of cold butter diced into 1/2-inch cubes until coarse crumbs form. Add ice water, 1 tablespoon at a time, mixing until the dough holds when pressed. Shape it into a disk, wrap it, and refrigerate for 30 minutes. Once chilled, roll the dough into a 12-inch round on a floured surface and transfer it to a 9-inch pie plate. Trim the edges, tuck them under, and flute the sides, then refrigerate the crust for another 10 minutes.

Step 2: Mixing the Filling Whisk together 1/4 cup granulated sugar and 1 1/2 teaspoons cornstarch in a bowl. Beat in 4 ounces of softened cream cheese along with 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves until smooth. Add 1/2 cup packed light-brown sugar and 1/4 teaspoon salt, then beat in 2 large eggs and 1 large egg yolk. Mix in 1 can (15 ounces) of pumpkin puree and 1 teaspoon vanilla extract, then gradually stir in 3/4 cup half and half.

Step 3: Adding and Baking the Streusel While the pie bakes initially at 375°F for 30-35 minutes until the edges start to set, prepare the streusel. Whisk together 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons packed light-brown sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Cut in 4 tablespoons of cold butter diced into 1/2-inch cubes until small crumbs form, then stir in 1/3 cup chopped pecans.

Step 3: Adding and Baking the Streusel Reduce the oven temperature to 350°F, sprinkle the streusel evenly over the pie, and cover the crust edges with foil. Bake for 25-30 minutes until the filling is set and a toothpick comes out clean. The total baking time is about 55-65 minutes in two stages, so keep an eye on it to get that perfect golden top. Prep time is around 45 minutes, with chill time of at least 30 minutes for the dough and recommended 2 hours after baking.

Final Touches: Once baked, cool the pie completely at room temperature, then refrigerate for at least 2 hours before serving. Here are the nutritional details per serving for 8 servings: Calories: 510, Fat: 30g (Saturated Fat: 16g), Cholesterol: 135mg, Sodium: 265mg, Potassium: 240mg, Carbohydrates: 56g (Fiber: 3g, Sugar: 30g), Protein: 5g, Vitamin A: 9167 IU, Vitamin C: 2mg, Calcium: 89mg, Iron: 3mg. Serve with whipped cream for an extra treat. For more ideas, check out our best pumpkin recipes on the site.