Ingredients
2 cups all-purpose flour1/4 cup finely chopped pecans1 teaspoon salt2/3 cup plus 1 tablespoon shortening4 to 5 tablespoons waterFILLING:1 can (30 ounces) pumpkin pie filling1 can (14 ounces) sweetened condensed milk1 large egg, lightly beatenSTREUSEL TOPPING:1/2 cup packed brown sugar1/4 cup all-purpose flour1/4 cup chopped pecans1/2 teaspoon ground cinnamon3 tablespoons cold butter Whipped cream, optional
Preparation
Preheat oven to 375°. 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 a 1/8-in.-thick circle; transfer circles to two 9-in. pie plates; place crust in pie plates. Trim crusts and flute edges; set aside.
Combine pie filling, 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, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
