Step 1

In a large bowl combine flour, sugar and salt.

Step 2

Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.

Step 3

Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.

Step 4

Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.

Step 5

Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.

Step 6

Make the pie crust recipe and place in the fridge until you're ready to fill it.

Step 7

If you're making pie cutouts, do this as well so they are ready.

Step 8

Combine pumpkin puree, heavy cream, light brown sugar, egg, egg yolk, vanilla extract, cinnamon, ginger and salt in a mixer with the whisk attachment until thick and incorporated.

Step 9

Scrape down sides as needed.

Step 10

To make the pecan filling, whisk and beat all of the ingredients except the pecans together until smooth.

Step 11

Add in the pecans and stir.

Step 12

Pour the pumpkin filling into the pie dish, then add the pecan filling on top.

Step 13

Add the pie crust cutouts around the edge of the pie.

Step 14

Coat the crust with a whisked egg to get a golden brown crust.

Step 15

Bake in a preheated 450 degree oven for 10 minutes

Step 16

Reduce the oven temperature to 300 and bake for another 50 minutes, until it's evenly puffed and cooked in the center.

Step 17

Serve with ice cream!