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Streusel Pumpkin Pie

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
FILLING:
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 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

Directions

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° for 40-45 minutes or until a knife inserted near the

2 of 2

Streusel Pumpkin Pie (continued)

Directions (continued)

center comes out clean. Cool on a wire rack for 2 hours. Refrigerate
until serving. Yield: 2 pies (6-8 servings each).

Nutrition Facts: 1 serving (1 slice) equals 355 calories, 17 g fat (5 g saturated fat), 27 mg cholesterol, 280 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.