Pumpkin Pecan Crumble Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Pecan Crumble Pie
Categories: Pies, Bakery
Yield: 8 servings

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
5 oz Evaporated milk; 2/3 cup
1/2 c Milk
Topping:
1/2 c All-purpose flour
1/2 c Pecans; chopped
1/4 c Brown sugar, packed
3 tb Butter; softened

Recipe by: Midwest Living, October 1995 Pastry: Preheat the oven to 375
degrees. In a mixing bowl, stir together the flour and salt. Cut in the
shortening until the pieces are the size of small peas. Sprinkle the water,
one tablespoon at a time, over part of the flour; gently toss with a fork.
Push to the side of the bowl. Repeat until all is moistened. Form the dough
into a ball. On a lightly floured surface, flatten the dough and roll out
to a 12-inch circle. Line a 9-inch pie plate with the pastry. Trim the
crust to 1/2-inch beyond the edge of the plate. Fold under and flute the
edge. Filling: In a mixing bowl, combine the pumpkin, sugar and spice. Add
the eggs and beat lightly. Gradually beat in the evaporated milk and milk.
Pour the filling into the crust. Cover the edge of the pie with foil to
prevent overbrowning. Bake for 25 minutes. Topping: In a medium bowl,
combine the flour, pecans, brown sugar and butter. Remove the foil from the
pan. Sprinkle the topping over the filling. Return the pie to the oven and
bake for 25 minutes longer, or until a knife inserted near the center comes
out clean. Cool on a wire rack. Cover and chill to store. Penny Halsey
(ATBN65B).

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