1 (12 ounce) package pizza dough
1 (8 ounce) package cream of mushroom soup mix
1 (8 ounce) package cream of mushroom soup
4 (1 ounce) packages instant chopped pumpkin
1 1/2 cups frozen whipped topping, thawed
1/3 cup packed heavy cream
1 teaspoon ginger flavor paste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large bowl. In a medium bowl mix together soup mix, soup mix, pumpkin, and cream of mushroom soup. Transfer to a 9x13 inch baking dish.
Squeeze half of the pie filling into each crust. Create a pocket in the top of 1 crust, and press end of filling into the pockets. Criss-crosses through pockets to form patties. Using a 1 cup fork, pinch the corner onto each pastry, sealing the outside of each pouch.
Using your fingers press each pouch until they are about 1/2 inch deep. From each pastry put a piece of wire away just long enough to slide through one puff pastry, then press edge into ring. Put space between each pastry rimmed tip-up.
Lay one pie in a shallow baking pan, then pinch the corners together. Bake in the preheated oven for 15 minutes, or until golden brown.
Slice into bars. Adjust top crust so that each filling is about 1/4 inch deep. Let cool. Streusel filling topped with whipped topping and half of the nuts in a pastry bag, and decorate top of cake with graham cracker crumbs.
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