Wincie Hughes' Arkansas Pumpkin Pie

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 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)

Directions

1. 1

   Prepare favorite pie dough for a single crust, and line pie plate; flute edge; do not prick bottom.

2. 2

   Preeat oven to 350 degrees F, with shelf in lowest position.

3. 3

   TO MAKE THE FILLING:.

4. 4

   Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.

5. 5

   Stir until smooth. Pour into unbaked pie crust.

6. 6

   TO MAKE THE STREUSEL TOPPING:.

7. 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. 8

   Stir in chopped pecans. Sprinkle over filling, leaving a bare patch of pumpkin filling in the center.

9. 9

   Bake pie at 350 degrees F for 45 to 55 minutes or until a knife inserted in center comes out clean.

10. 10

    Cool to room temperature before serving. Garnish with a circle of whipped cream, studded with pecan halves.