-Ingredients
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup shortening, plus
1 tablespoon shortening
4 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 (14 ounce) can sweetened condensed milk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

-Cooking Directions
In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly.
Gradually add water, tossing with a fork until a ball forms. Divide dough in half.
Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates.
Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells.
For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly.
Sprinkle over filling. Cover edges of pastry loosely with foil.
Bake at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Refrigerate until serving.
Yield: 12 servings