Bourbon Pumpkin Pie with Cinnamon Pecan Streusel

Preheat oven to 375ºF.

For the crust:
Roll out the pie dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Cut away any overlap.

For the filling:
In a large bowl, combine cinnamon, allspice, ginger, nutmeg, cloves, eggs, pumpkin puree, condensed milk, and bourbon.

For the streusel:
Combine all ingredients into a bowl, making sure the butter and flour have been completely combined.

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 if desired.

Recipe adapted from Cooking Light Magazine.