---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pecan Crumble Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
            Pastry:
   1 1/4 c  All-purpose flour
     1/4 ts Salt
     1/3 c  Shortening
       3 tb Cold water; to 4 tablespoons
            Filling:
      16 oz Pumpkin, canned
     2/3 c  Granulated sugar
       2 ts Pumpkin pie spice
       3    Eggs
       5 oz Evaporated milk; 2/3 cup
     1/2 c  Milk
            Topping:
     1/2 c  All-purpose flour
     1/2 c  Pecans; chopped
     1/4 c  Brown sugar, packed
       3 tb Butter; softened
  
   Recipe by: Midwest Living, October 1995 Pastry: Preheat the oven to 375
   degrees.  In a mixing bowl, stir together the flour and salt. Cut in the
   shortening until the pieces are the size of small peas. Sprinkle the water,
   one tablespoon at a time, over part of the flour; gently toss with a fork.
   Push to the side of the bowl. Repeat until all is moistened. Form the dough
   into a ball. On a lightly floured surface, flatten the dough and roll out
   to a 12-inch circle.  Line a 9-inch pie plate with the pastry. Trim the
   crust to 1/2-inch beyond the edge of the plate. Fold under and flute the
   edge. Filling:  In a mixing bowl, combine the pumpkin, sugar and spice. Add
   the eggs and beat lightly. Gradually beat in the evaporated milk and milk.
   Pour the filling into the crust.  Cover the edge of the pie with foil to
   prevent overbrowning.  Bake for 25 minutes. Topping: In a medium bowl,
   combine the flour, pecans, brown sugar and butter. Remove the foil from the
   pan.  Sprinkle the topping over the filling. Return the pie to the oven and
   bake for 25 minutes longer, or until a knife inserted near the center comes
   out clean.  Cool on a wire rack. Cover and chill to store. Penny Halsey
   (ATBN65B).
  
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