Ingredients
3/4 cup chopped pecans, toasted1 cup plus 2 tablespoons all-purpose flour1/2 teaspoon ground ginger1/2 teaspoon salt7 tablespoons shortening2 tablespoons plus 1 teaspoon ice waterFILLING:2 large eggs3/4 cup sugar1 teaspoon ground cinnamon3/4 teaspoon ground allspice1/2 teaspoon ground ginger1/2 teaspoon salt1 can (15 ounces) solid-pack pumpkin1 can (12 ounces) evaporated milkWhipped cream, optionalAdditional ground cinnamon, optional
Preparation
Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
