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1
In a medium mixing bowl stir together the flour and salt.
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2
Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
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3
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
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4
Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
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5
Form dough into a ball.
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6
On a lightly floured surface, flatten the ball of dough with hands.
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7
Roll dough from center to the edges forming a circle about 12 inches in diameter.
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8
Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
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9
Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
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10
In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
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11
Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
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12
Pour pumpkin mixture into pastry-lined pie plate.
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13
Cover the edge of the pie with foil to prevent overbrowning.
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14
Bake in a 375 degree F oven for 25 minutes.
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15
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
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16
Remove foil from pie
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17
Sprinkle brown sugar mixture over top of pie.
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18
Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
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19
Cool on a wire rack.
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20
Cover and refrigerate within 2 hours.
