Wincie Hughes' Arkansas Pumpkin Pie

• 1 inch 9-inch " unbaked pie shell
• FOR THE FILLING
• 1 3/4 cups canned pumpkin puree (not pumpkin pie filling)
• 1 1/4 cups evaporated milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• FOR THE STREUSEL TOPPING
• 1/2 cup flour
• 1/3 cup packed brown sugar
• 3 tablespoons butter or 3 tablespoons Butter Flavor Crisco
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• GARNISHES
• 6 -8 pecan halves (optional)
• 1 cup sweetened whipped cream (optional)

1. Prepare favorite pie dough for a single crust, and line pie plate; flute edge; do not prick bottom.
2. Preeat oven to 350 degrees F, with shelf in lowest position.
3. TO MAKE THE FILLING:.
4. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.
5. Stir until smooth. Pour into unbaked pie crust.
6. TO MAKE THE STREUSEL TOPPING:.
7. Combine flour, brown sugar, butter, cinnamon and salt. Mix with a fork or cut together with a wire pastry blender until coarse crumbs form.
8. Stir in chopped pecans. Sprinkle over filling, leaving a bare patch of pumpkin filling in the center.
9. Bake pie at 350 degrees F for 45 to 55 minutes or until a knife inserted in center comes out clean.
10. Cool to room temperature before serving. Garnish with a circle of whipped cream, studded with pecan halves.

shell, filling, pumpkin puree, milk, eggs, sugar, cinnamon, salt, streusel, flour, brown sugar, butter, cinnamon, salt, pecans, pecan, cream

Taken from www.food.com/recipe/wincie-hughes-arkansas-pumpkin-pie-397507 (may not work)