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Streusel Pumpkin Pie




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 c. all-purpose flour
  
• 1/4 c. finely chopped pecans
  
• 1 t. salt
  
• 2/3 c. plus 1 T. vegetable shortening
  
• 4 to 5 T. water
  
• FILLING:
  
• 1 can (30 oz.) pumpkin pie mix
  
• 1 can (14 oz.) sweetened condensed milk
  
• 1 egg, lightly beaten
  
• STREUSEL TOPPING:
  
• 1/2 c. packed brown sugar
  
• 1/4 c. all-purpose flour
  
• 1/4 c. chopped pecans
  
• 1/2 t. ground cinnamon
  
• 3 T. cold butter
  






Instructions



1. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.
   






Final Comments


Yield: 2 pies