Ingredients
2 1/4 C all purpose flour
3/4 t salt
2/3 C shortening
1/2 C ground pecans or walnuts
8-10 T water 1 egg
1 T water
granulated sugar (optional) 15 oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream 1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all purpose flour
2 T brown sugar
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Instructions
Crust: In a medium bowl, stir together flour and salt. Using pastry blender, cut in shortening until pieces are pea size. Stir in ground nuts. Sprinkle water, 1 T at a time, over mixture and toss until moistened. Form into a ball. Roll out half of the pastry, to fit a 9" pie plate, on a lightly floured surface. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8" thickness. Cut out 1/2"-1" fall or holiday designs. In a small bowl, combine one egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside. Filling" In a medium bowl, combine pumpkin, brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add in eggs and egg yolk. Gradually add whipping cream; stir until combined. Pour into prepared crust. Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil and bake 20 more minutes. Prepare topping. Topping: In a small bowl combine all topping ingredients. Sprinkle over the pie. Bake for 15 to 20 minutes more until knife inserted near the center comes out clean. Cool on wire rack. Cover and chill in the refrigerator with 2 hours. Serve with whipped cream, if you like.
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