WINCIE HUGHES' ARKANSAS PUMPKIN PIE
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."
Provided by East Wind Goddess
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 323.9, Fat 14.5, SaturatedFat 5.7, Cholesterol 75.7, Sodium 381.2, Carbohydrate 44.4, Fiber 2.7, Sugar 29.7, Protein 6.5
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