Ingredients:
2 cups flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup Crisco shortening, plus
1 tablespoon Crisco shortening
4 -5 tablespoons water
1 (30 ounce) cans pumpkin pie filling
1 (14 ounce) cans sweetened condensed milk
1 eggs, lightly beaten
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 3 tablespoons margarine
Directions:
In a bowl, combine flour, pecans and salt; cut in 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 inch 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 sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly.
Sprinkle over filling.
Cover edges loosely with foil.
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.
Servings: Serve
Time preparation: 20 min.
Time total: 65 min.