Pumpkin Pie with Granola Crumble

Pumpkin Pie with Granola Crumble 1 pkg refrigerated pie crust, 14.1 oz, divided 2 cans pumpkin puree, 15 oz. each 3 large eggs, lightly beaten 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1/2 cup heavy whipping cream 1 tsp. vanilla extract 1 tsp. pumpkin pie spice 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. ground cardamom Granola crumble, recipe follows 2 Tbsp. sweetened dried cranberries for garnish Preheat oven to 350. Line baking sheet with parchment paper. On lightly floured surface, roll each pie crust slightly. Fit one in bottom and up sides of a 9 inch pie plate. Using a 1 1/2 inch maple leaf cutter, cut out as many leaves form remaining pie crust as possible. Place on prepared baking sheet. Bake for 10 to 15 minutes or til golden brown. Remove from oven and let cool completely. In medium bowl, whisk together pumpkin, eggs, sugar, brown sugar, cream, vanilla, pumpkin pie spice, ginger, salt and cardamom. Pour mixture into pie crust. Bake for 35 to 40 minutes or til filling is set. Remove pie from oven. Add Granola Crumble to top of pie and bake 15 minutes more or til crumble is golden brown. Remove from oven. Let cool completely on wire rack. Garnish with prepared maple leaves and cranberries. Granola Crumble: 1/2 cup flour 1/2 cup prepared granola 1/4 cup sliced almonds 4 Tbsp. firmly packed light brown sugar 1/2 tsp. cinnamon 1/4 tsp. salt 6 Tbsp. butter, melted In small bowl, mix flour, granola, almonds, brown sugar, cinnamon and salt. Add melted butter and stir til mixture is combined and moist. Store in airtight container in refrigerator for up to 1 week. Makes about 1 1/4 cups.