Thanksgiving Pumpkin Pecan Pie

Crust

11/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup unsalted butter, cold and cut into small cubes

2 tablespoons butter flavored shortening, cut into small pieces

5-6 tablespoons cold water

Filling

11/2 cups pumpkin puree (fresh or canned)

3/4 cup evaporated milk

1/3 cup light brown sugar, packed

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 eggs, divided

11/4 cups pecan halves, divided

1/3 cup brown sugar corn syrup

1/3 cup granulated sugar

2 teaspoons unsalted butter, melted

1 teaspoon vanilla extract

Heat oven to 400 degrees. Set aside a 9-inch deep-dish pie pan.

For the crust: In food processor bowl, pulse flour, salt and sugar until mixed. Add butter and pulse for three, 5-second intervals. Add shortening; pulse at 5-second intervals until mixture begins to come together and resemble pea-sized crumbs. (Alternately, place flour mixture into deep bowl. Using forks or pastry blender, cut in butter and shortening until mixture feels crumbly.)

Turn mixture into large bowl. Sprinkle in water and mix gently with fork. Using hands, press dough into ball. Add more water if dough feels too dry. Press into disc, cover with plastic wrap and chill 30-45 minutes.

Roll dough on floured table to fit 9-inch deep-dish pie pan. Crimp edges and chill 10 minutes.

Gently prick dough with fork and pre-bake shell 8 to 9 minutes. Cool on rack and reduce oven to 350 degrees.

For the filling: In a medium bowl, whisk together pumpkin puree, milk, brown sugar, spices and 1 egg. Spoon into pre-baked pie shell. Gently arrange 1 cup pecan halves in concentric circles on top of pumpkin filling. Chop remaining 1/4 cup pecans. Sprinkle chopped nuts over halves filling in any spaces. Set aside.

In medium bowl, gently whisk together corn syrup, sugar, remaining egg, melted butter and vanilla. Drizzle over pecans completely covering. Bake 45-50 minutes until center feels slightly firm and tester inserted 1-inch from edge comes out clean.

Cool 2 hours at room temperature. Refrigerate until serving. Bring to room temperature for best flavor.

Serves eight.

Baker's hint: For a deeper color and caramel flavor, substitute dark brown sugar for the light brown in the pumpkin filling.

@Recipe nutrition:Nutrition values per serving: 434 calories, 25 g fat (7 g saturated fat), 50 g carbohydrates, 3 g fiber, 7 g protein, 79 mg cholesterol, 197 mg sodium.