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1
Heat oven to 425F.
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2
Combine 1 cup flour and 1/8 teaspoon salt in bowl.
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3
Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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4
Stir in enough water with fork just until flour is moistened.
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5
Shape dough into ball; flatten slightly.
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6
Roll out dough on lightly floured surface into 12-inch circle.
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7
Fold into quarters.
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8
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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9
Trim crust to 1/2 inch from edge of pan.
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10
Crimp or flute edge.
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11
Set aside.
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12
Combine 1/2 cup flour, 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in bowl.
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13
Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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14
Stir in pecans.
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15
Set aside.
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16
Beat eggs at medium speed in bowl until thick and lemon-colored; add all remaining filling ingredients.
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17
Beat until well mixed.
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18
Pour filling into prepared crust.
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19
Bake 10 minutes.
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20
Reduce oven temperature to 350F.
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21
Bake 20 minutes.
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22
Remove pie from oven; sprinkle streusel over pie.
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23
Continue baking 25-35 minutes or until knife inserted in center comes out clean.
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24
*Substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves.
