Ingredients

• 1  recipe Deep-Dish Pie Pastry
• 1-1/4  cups coarsely chopped pecans, walnuts, or hazelnuts
• 3/4  cup packed brown sugar
• 1  15-ounce can pumpkin
• 1-1/2  cups half-and-half or light cream or one 12-ounce can evaporated milk
• 3/4  cup granulated sugar
• 3  eggs, slightly beaten
• 1-1/2  teaspoons pumpkin pie spice
• 1/4  teaspoon salt
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.

2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.

3. Makes 8 slices

4. Deep-Dish Pie Pastry: In a medium bowl stir together 1-1/2 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 5 to 6 tablespoons cold water). Form into a ball. On lightly floured surface, roll dough into a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim and crimp edge, as desired. Set aside.