Wincie Hughes' Arkansas Pumpkin Pie - cooking recipe

Ingredients

1 inch 9-inch \" unbaked pie shell
FOR THE FILLING
1 3/4 cups canned pumpkin puree (not pumpkin pie filling)
1 1/4 cups evaporated milk
2 eggs, beaten
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
FOR THE STREUSEL TOPPING
1/2 cup flour
1/3 cup packed brown sugar
3 tablespoons butter or 3 tablespoons Butter Flavor Crisco
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
GARNISHES
6 -8 pecan halves (optional)
1 cup sweetened whipped cream (optional)

Preparation

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