- 2 cups all-purpose flour
- 1/4 cup finely chopped pecans
- 1 teaspoon salt
- 2/3 cup shortening, plus
- 1 tablespoon shortening
- 4 tablespoons water
- FILLING:
- 1 can (30 ounces) pumpkin pie filling
- 1 (14 ounce) can 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 or margarine
- 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 F 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.