Bourbon Pumpkin Pie with Cinnamon Pecan Streusel

Preheat an oven to 375 degrees F (190 degrees C).

Roll out Prepared Pie Dough (1) into a 12-inch circle. Transfer dough to a 9-inch pie plate. Cut away overlap.

For the filling: In a large bowl, combine Ground Cinnamon (1/2 tsp), Ground Allspice (1/4 tsp), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/8 tsp), Eggs (2), Canned Pumpkin Purée (1 can), Sweetened Condensed Milk (1 can), and Bourbon (2 Tbsp).

For the streusel: Combine All-Purpose Flour (40 g), Dark Brown Sugar (75 g), Oats (4 Tbsp), Pecans (4 Tbsp), Ground Cinnamon (1/2 tsp), Ground Ginger (1/8 tsp), Unsalted Butter (2 Tbsp), and Water (2 tsp) in a bowl, making sure the butter and flour have been completely combined.

Next, pour the filling into the pie crust.

Sprinkle the streusel topping onto the filling.

Bake for at least 45 minutes and let cool completely before serving.

Garnish with Whipped Cream (to taste), if desired.