Pumpkin Pecan Crumble Pie
Pastry: 1 1/4 c All-purpose flour 1/4 ts Salt 1/3 c Shortening 3 tb Cold water; to 4 tablespoons Filling: 16 oz Pumpkin, canned 2/3 c Granulated sugar 2 ts Pumpkin pie spice 3 Eggs...
Ingredients
- 1/4ts salt
- 1/3c shortening
- 3tb cold water; to 4 tablespoons
- 2/3c granulated sugar
- 2ts pumpkin pie spice
- 3eggs
- 5ozevaporated milk; 2/3 cup
- 1/2c milk
Directions
- 1
Pastry: 1 1/4 c All-purpose flour 1/4 ts Salt 1/3 c Shortening 3 tb Cold water
- 2
to 4 tablespoons Filling: 16 oz Pumpkin, canned 2/3 c Granulated sugar 2 ts Pumpkin pie spice 3 Eggs 5 oz Evaporated milk
- 3
2/3 cup 1/2 c Milk Topping: 1/2 c All-purpose flour 1/2 c Pecans
- 4
chopped 1/4 c Brown sugar, packed 3 tb Butter
- 5
softened Recipe by: Midwest Living, October 1995 Pastry: Preheat the oven to 375 degrees
- 6
In a mixing bowl, stir together the flour and salt
- 7
Cut in the shortening until the pieces are the size of small peas
- 8
Sprinkle the water, one tablespoon at a time, over part of the flour