2 cups all purpose flour
1/4 cup finely chopped pecans
1 tsp. salt
2/3 cup plus 1 Tbsp. shortening
4 to 5 tablespoons water

FILLING:
1 can (29 ounces) pumpkin pie filling
1 can (14 fl. ounces) sweetened condensed milk
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
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 tsp. ground cinnamon
3 tablespoons butter

Preheat oven to 375 dees-grees.

In a bowl combine flour, pecans and salt; cut in the shorteniing until crumbly. Gradually add water, rolling with a for until a ball forms. Divide dough in half. Roll out each portion to fit a 9-inch pie plate: place pastry in pie plates. Flute edges and set aside.

Combine pie filling, milk, egg, and spices. Pour into pastry shells.

For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over pumpkin filling.

Cover edges of pastry loosely with foil. Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

Yield: 2 9-inch pies (6-8 servings per pie)