Roll the extra dough out into a disc. Cover with a piece of Gefen Parchment Paper and carefully fold in quarters. Store in the freezer in a bag for later use. Defrost, open, and it’s ready to use!
You can use your own pie-crust recipe. If you use this one, the leftover egg can go into any kugel or cake.
To make your own pumpkin pie spice, combine the following: 3 tablespoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ginger, 1 and 1/2 teaspoons allspice, 1 and 1/2 teaspoons cloves. Store in an airtight container.
If you prefer thicker custard, add an additional 1/3 cup parve sour cream and 2 more tablespoons flour.
Streusel can also be made in advance and frozen.