2 cups all-purpose flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup + 1 tbsp Crisco shortening
4 - 5 tbsp water
Combine the flour, pecans and salt together in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork, until mixture forms a ball. Divide in half. Roll out each half separately to fit a 9-in pie plate. Flute edges and set aside.
Preheat oven to 375 degrees.
1 can (30-oz) pumpkin pie mix
1 can (14-oz) sweetened condensed milk
1 egg, lightly beaten with a fork
Combine all filling ingredients in a mixing bowl until blended; pour into the prepared pie plates, dividing evenly.
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 tbsp cold butter or stick margarine
Combine the sugar, flour, pecans and cinnamon in a bowl. Cut in the butter until mixture is crumbly. Sprinkle over the top of the fillings.
Bake at 375 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool on wire rack for 2 hours. Refrigerate until serving time.