- 1½ cups plus ¼ cup all-purpose flour
- ½ teaspoon plus ½ teaspoon salt
- 3 ounces cold lard, cut into ¼” bits (vegetable shortening is fine)
- 5-7 tablespoons iced water
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2 tablespoons salted butter
- 2 tablespoons plus ½ cup sugar
- 6 ounces pecan halves
- 15 ounce can pumpkin (1½ cups)
- 3 extra large eggs
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2/3 cup old-fashioned oats
- ½ cup packed golden brown sugar
- ¼ cup soft salted butter
In a large bowl, combine the 1½ cups flour and ½ teaspoon salt. Add the lard and combine. Add the water in tablespoons, mixing until the dough is incorporated thoroughly. Flatten dough into a disk and place in a covered container. Refrigerate 30-60 minutes.
For the spice mix: in a small bowl, combine the remaining ½ teaspoon salt, cinnamon, ginger, cloves, allspice, and nutmeg and set aside.
In a medium skillet, melt the 2 tablespoons butter over medium/high heat. Add the 2 tablespoons sugar, 1 teaspoon spice mix, and the pecans. Sauté 2-3 minutes, stirring frequently. Set aside to cool for a few minutes, then chop the nuts coarsely and set aside.
Preheat oven to 375°. On a floured surface, roll out the pie crust to about 13″ and lay in a 9½” glass pie dish. Trim and fold over the edge; crimp decoratively. Cut decorations from scraps, if desired.
In a large bowl, whisk together the pumpkin, eggs, cream, ½ cup sugar, vanilla, and 1 tablespoon of the spice mix. Then mix in half of the reserved nut mixture. Pour into the prepared pie crust and bake for 25 minutes.
Meanwhile, in a medium bowl, combine the oats, ¼ cup flour, brown sugar, the remaining spice mix, and the remaining nut mixture. Add the soft butter and combine well with your hands. Sprinkle all over the pie to cover all of the pumpkin. Place decorations on top of streusel, if desired. Bake another 25 minutes. Cool on rack at least 2 hours before cutting. Serve with whipped cream. Cover and store at room temperature or refrigerate. Serves 6-8.