Ingredients
1 cup all-purpose flour
1/4 tsp salt
1/3 cup shortening, plus 1 tbsp
2 tbsp cold water, up to 3 tbsp, add more as needed
2 eggs
1/2 cup brown sugar, packed
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
15 oz canned pumpkin, not pumpkin pie mix
12 oz evaporated milk
1/3 cup brown sugar, packed
1/3 cup pecans, chopped
1 tbsp butter , softened
1/2 tsp ground cinnamon
Preparation
Heat oven to 425 degrees.
Mix flour and salt in a medium bowl. Cut in shortening using a pastry blender or 2 table knives until it forms pieces the size of small peas.
Sprinkle with cold water 1 tbsp at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl. Add 1-2 more tsp of water if necessary.
Gather pastry into a ball. Shape into a flattened round on a lightly floured surface.
Wrap the flattened round of pastry in plastic wrap and refrigerate for about 45 minutes or until firm and cold yet pliable. This allows the shortening to slightly firm up, resulting in flakier pastry. If refrigerated longer, let the pastry soften slightly first.
Roll pastry using a floured rolling pin into a circle 2 inches larger than an upside-down 9-inch glass pie plate. Fold pastry into fourths and place in the pie plate.
Unfold and ease the pastry into the plate, pressing firmly against the bottom and sides. Trim excess pastry 1 inch from the rim of the pie plate.
Fold and roll pastry under so that it’s even with the plate. Flute as desired.
Beat eggs slightly in a medium bowl.
Stir in remaining filling ingredients. Set aside.
Mix all streusel ingredients.
Once everything is well combined, set aside.
Pour the filling into the pastry-lined pie plate and bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake for 35 minutes longer.
Sprinkle streusel over the pie. Bake about 10 minutes or until a knife inserted in the center comes out clean.
Cover and refrigerate at least 4 hours. Store covered in the refrigerator until ready to eat.
