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1
For Crust:.
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2
Combine flour, sugar and salt in large bowl.
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3
Add butter and shortening and cut in until mixture resembles fine meal.
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4
Gradually mix in enough water by tablespoons to form dough that just comes together.
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5
Turn dough out onto lightly floured surface.
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6
Using heel of hand, smear dough a little at a time across lightly floured surface.
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7
Gather dough into ball and repeat process twice.
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8
Wrap tightly in plastic and refrigerate at least 1 hour.
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9
(Dough can be prepared 1 day ahead.
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10
).
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11
Preheat oven to 375 degrees.
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12
Roll dough out between sheets of floured waxed paper to 12-inch round; peel off top sheet of paper.
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13
Invert dough into 9-inch-diameter pie plate with 1 3/4-inch-high sides.
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14
Peel off paper, trim dough, leaving a 1/2 inch overhang.
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15
Fold overhang in, pressing onto sides;crimp edges and refrigerate 30 minutes.
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16
Line dough with foil or parchment; fill with beans or pie weights.
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17
Bake 5 minutes, then remove foil and weights.
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18
Bake crust until just set, about 15 minutes; cool on rack.
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19
For Filling:.
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20
Combine sugar and cornstarch in large bowl; mix in eggs, 1 at a time then add milk.
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21
Stir in pumpkin, ginger,cinnamon,nutmeg and cloves.
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22
Pour filling into pie shell, then arrange pecan halves decoratively atop pie, covering filling completely.
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23
Bake until tester inserted in center comes out clean, covering crust edges with foil if browning too quickly, about 1 hour.
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24
Transfer to rack and cool completely.
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25
(Can be prepared 6 hours ahead.
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26
Cover and let stand at room temperature.
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27
).
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28
Serve pie with whipped cream.
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29
For Rum Whipped Cream:.
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30
Using electric mixer, whip cream, sugar and rum in medium bowl to soft peaks.
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31
(Can be prepared 4 hours ahead.
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32
Cover and refrigerate.
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33
).
