''Gimme Both'' Pumpkin-Pecan Pie

Solves the dilemma of having a slice of each.

1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows) PUMPKIN LAYER 3/4 cup canned pumpkin 1/4 cup sugar 1 egg 3 tablespoons sour cream 1/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoonground cloves 1/8 teaspoon ground nutmeg 1/4 teaspoon salt PECAN LAYER 1/2 cup packed dark brown sugar 3/4 cup dark corn syrup 2 eggs 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 cup pecan halves or pieces WHIPPED CREAM 1 cup cream 3 tablespoons sour cream 3 tablespoons packed brown sugar CLASSIC FLAKY PIE CRUST 1 cup flour 1/4 teaspoon salt 1/4 cup shortening or lard 2 tablespoons cold butter 2 tablespoons ice water Preheat the oven to 425°F. In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside. In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans. Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack. CLASSIC FLAKY PIE CRUST In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan, Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you're ready to fill and bake it.