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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 Ingredients:
2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/4 cup chopped pecans |
1/2 teaspoon ground cinnamon |
3 tablespoons cold butter |
Directions:
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.
2. 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.
3. Bake at 375° 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. Yield: 2 pies (6-8 servings each).
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