Streusel Pumpkin Pie

I. INGREDIENTS

1. 2 cups all-purpose flour
2. 1/4 cup finely chopped pecans
3. 1 teaspoon salt
4. 2/3 cup shortening, plus
5. 1 tablespoon shortening
6. 4 tablespoons water
7. 1 can (30 ounces) pumpkin pie filling
8. 1 (14 ounce) can sweetened condensed milk
9. 1 egg, lightly beaten
10. 1/2 cup packed brown sugar
11. 1/4 cup all-purpose flour
12. 1/4 cup chopped pecans
13. 1/2 teaspoon ground cinnamon
14. 3 tablespoons cold butter or margarine

II. COOKING DIRECTIONS

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. 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. Bake at 375 degrees F 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.

Yield: 12 servings