Streusel Pumpkin Pie

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon vegetable shortening
4 to 5 tablespoons water

FILLING:
1 can (30 ounces) pumpkin pie mix
1 can (14 ounces) sweetened condensed milk
1 egg, lightly beaten

STREUSEL TOPPING:
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

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 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: 2 pies (6-8 servings each).

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