Wincie Hughes' Arkansas Pumpkin Pie |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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:
1 inch 9-inch unbaked pie shell |
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 |
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 |
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.
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