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Old 11-02-2006, 01:03 PM   #1
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pumpkin pie with pecans

I got this from the CRISCO website. I made this with some variations to the Crisco pie crust. I use half butter/half shortening. Also, I don't use the Crisco butter stick, but real butter. Shortening works better as a base, but when taste is the issue, use butter.

Crust
9 -inch Classic CRISCO Single Crust
Filling
1 -3/4 cups canned solid-pack pumpkin (not pumpkin pie filling)
1 -1/4 cups evaporated milk
2 eggs, beaten
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 tablespoon salt
Topping
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick
1/2 tablespoon cinnamon
1/8 teaspoon salt
1/2 cup chopped pecan
Sweetened whipped cream (optional)
6 to 8 pecan halves (optional)

For crust, prepare (refer to Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350F.
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt in large bowl. Stir until smooth and creamy. Pour into unbaked pie crust.
For topping, combine flour, brown sugar, Butter Flavor Crisco, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling.
Bake at 350F for 45 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.
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