Arkansas's Best Pumpkin Pie Recipe Source: Crisco® Makes one 9 inch pie Other necessary recipes: Classic Crisco Flaky Pie Crust RECIPE INGREDIENTS For the Crust: 9 -inch Classic Crisco Single Crust For the Filling: 1 3/4 cups canned solid-pack pumpkin (not pumpkin pie filling) 1 1/4 cups evaporated milk 2 eggs, beaten 3/4 cup granulated sugar 1 teaspoon cinnamon 1/4 tablespoon salt For the Topping: 1/2 cup all-purpose flour 1/3 cup firmly packed brown sugar 3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1/2 tablespoon cinnamon 1/8 teaspoon salt 1/2 cup pecan, chopped Sweetened whipped cream (optional) 6 to 8 pecan halves (optional) RECIPE METHOD FOR THE CRUST: Prepare (refer to Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350 degrees F. FOR THE FILLING: Combine pumpkin, evaporated milk, eggs, granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt in large bowl. Stir until smooth and creamy. Pour into unbaked pie crust. FOR THE TOPPING: Combine flour, brown sugar, Butter Flavor Crisco, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling. Bake at 350 degrees F for 45 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.
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