Pumpkin-Pecan Pie

1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 350°F.

2. For pumpkin layer, in a medium bowl combine the pumpkin, brown sugar, and pumpkin pie spice. Whisk in two of the eggs and half-and-half just until combined. Pour filling into partially baked pastry shell and bake 20 minutes.

3. Meanwhile, in a medium bowl whisk together remaining two eggs and next four ingredients (through vanilla). Stir in pecans. Carefully spoon pecan mixture over pumpkin layer. Bake 30 minutes more or until top is brown and filling appears puffed and set. Cool on a wire rack 2 hours. Cover and chill at least 6 hours or overnight before serving.

Pastry for Single-Crust Pie

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.