Streusel Pumpkin Pie

• 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
• 1 can (30 ounces) pumpkin pie filling
• 1 can (14 ounces) sweetened condensed milk
• 1 egg, 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

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 375u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.

flour, pecans, salt, shortening, water, pumpkin pie filling, condensed milk, egg, brown sugar, allpurpose, pecans, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/streusel-pumpkin-pie/ (may not work)