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Streusel Pumpkin Pie
Streusel Pumpkin Pie

Streusel Pumpkin Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup shortening, plus
1 Tbsp shortening
4 Tbsp water
1 can (30 oz.) pumpkin pie filling
1 can (14 oz.) sweetened condensed milk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/4 cup flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 Tbsp cold butter or margarine
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Let's Make It
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 min. or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.
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