Wincie Hughes' Arkansas Pumpkin Pie

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READY IN: 1hr 30mins
Recipe by East Wind Goddess

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."

Ingredients Nutrition


  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.
  4. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.
  5. Stir until smooth. Pour into unbaked pie crust.
  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.

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