Wincie Hughes' Arkansas Pumpkin Pie

East Wind Goddess's Note:

A streusel-topped pumpkin pie that won top honors for Wincie Hughes of North Little Rock, Ark., when Procter & Gamble's Crisco division still sponsored an annual pie contest state-by-state. Also first place at the Arkansas State Fair for originality. I clipped this from the San Diego Union-Tribune years ago and have enjoyed this pie at Thanksgiving many times since. The recipe has cropped up from time to time as "Arkansas' Best Pumpkin Pie."

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1 inch 9-inch " unbaked pie shell

FOR THE FILLING

• 1 ¾ cups canned pumpkin puree (not pumpkin pie filling)
• 1 ¼ cups evaporated milk
• 2 eggs , beaten
• ¾ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt

FOR THE STREUSEL TOPPING

• ½ cup flour
• 1⁄3; cup packed brown sugar
• 3 tablespoons butter or 3 tablespoons Butter Flavor Crisco
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chopped pecans

GARNISHES

• 6 -8 pecan halves (optional)
• 1 cup sweetened whipped cream (optional)

Directions:

1. Prepare favorite pie dough for a single crust, and line pie plate; flute edge; do not prick bottom.
2. Preeat oven to 350 degrees F, with shelf in lowest position.
3. TO MAKE THE FILLING:.
4. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.
5. Stir until smooth. Pour into unbaked pie crust.
6. TO MAKE THE STREUSEL TOPPING:.
7. Combine flour, brown sugar, butter, cinnamon and salt. Mix with a fork or cut together with a wire pastry blender until coarse crumbs form.
8. Stir in chopped pecans. Sprinkle over filling, leaving a bare patch of pumpkin filling in the center.
9. Bake pie at 350 degrees F for 45 to 55 minutes or until a knife inserted in center comes out clean.
10. Cool to room temperature before serving. Garnish with a circle of whipped cream, studded with pecan halves.