American Pie Council

Pumpkin, Butterscotch & Cashew Crumb Pie - Dianna Wara

2 1/4 cup flour
1/1 teaspoon salt
1 tablespoon sugar
3/4 cup very cold butter flavored shortening
1/4 cup very cold water
1 large egg yolk
In a medium bowl, add flour, salt and sugar. Cut in shortening until dough has a nice crumble to it. Mix the water with the yolk and drizzle over dough until it comes together. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Form into a disc. Wrap with plastic wrap and refrigerate at least one hour.

1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs plus 1 yolk
1 can (15 oz) Solid Pumpkin
1 can (12 oz) evaporated milk
1/3 cup very finely chopped butterscotch chips
Mix together sugars, cinnamon and salt in large bowl. Add remaining ingredients. Whisk until well blended. Pour into prepared crust. Bake in a 375 oven for 45 minutes.

Crumb Topping
3/4 cup chopped, salted cashews
3 tablespoons flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter, melted
Mix together in a bowl. After pie has baked for 45 minutes. Remove from over and carefully place crumb topping on top of pie. Continue to bake another 15-20 minutes or until knife inserted comes out clean. Place on wire rack and cool completely.

1 cup butterscotch chips
1 tablespoon butter shortening
Mix both ingredients in a microwave safe bowl. Mix well and place in microwave at 15 second intervals until smooth. Drizzle the top of the crumb pie.