Featured in our Pumpkin Pie Recipes Contest PDF
By Kristie Salvador, Hugo
K.C. Electric Consumer-Member
Crust:
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4-5 tablespoons water
Filling:
1 (30 ounce) can pumpkin pie filling
1 (14 ounce) can sweetened
condensed milk
1 large egg, lightly beaten
Streusel topping:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
whipped cream, if desired
Preheat oven to 375 degrees. 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. On a lightly floured surface, roll each half of dough to an 1/8-inch-thick circle; transfer circles to two 9-inch pie plates; and press crust in pie plates. Trim crusts and flute edges; set aside.
Combine pie filling, sweetened condensed milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of crusts loosely with foil.
Bake until a knife inserted in the center comes out clean, approximately 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.