“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."”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

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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