Arkansas's Best Pumpkin Pie
Source: Crisco®
Makes one 9 inch pie
9 -inch Classic Crisco Single Crust
For the 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
For the 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 pecan, chopped
Sweetened whipped cream (optional)
6 to 8 pecan halves (optional)
RECIPE METHOD
FOR THE CRUST:
Prepare (refer to Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350 degrees F.
FOR THE 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 THE 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 350 degrees F 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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