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1) Into the bowl of a food processor add the flour, sugar and salt.
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2) Pulse to combine and then add the butter and Crisco.
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3) Pulse until the dough resembles coarse crumbs.
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4) Add the water a little at a time and pulse until the dough comes together (you don't have to use all of it if it comes together with less).
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5) Empty the dough onto a sheet of wax paper.
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6) Gently press the dough into a disc, wrap it in the paper and chill for about 30 minutes.
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7) Take half of the chilled pie dough, and using a very small amount of flour, roll out the pie dough into a circle in between two sheets of wax paper.
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8 ) Gently peel back one side of the wax paper and lay the dough over a pie dish.
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9) Use your hands to gently make sure that the pie dough has covered the sides of the pie dish and that you have a nice crust. Use your fingers to pinch the crust against the edge of the pie plate. Set aside.
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10) Preheat oven to 350 degrees F.
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11) In a medium sized bowl, combine the pumpkin, sugar, vanilla bean paste, salt and spices. Mix well and set aside.
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12) In a smaller bowl, combine the eggs and cream. Beat together with a fork.
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13) Add the eggs and cream to the pumpkin mixture and mix until smooth.
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14) Pour the filling into the pie crust.
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15) Place the pie on a sheet pan and bake in the oven at 350 degrees F for about 50 minutes, or until the pie is just set in the middle.
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16) Take the pie out of the oven and let it cool completely before adding the whipped topping (or it will melt)
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17) For the topping... In a large bowl whip together the cream and the vanilla bean paste.
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18) Beat until the cream forms stiff peaks and is very fluffy.
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19) Spread the whipped cream over the top of the pie (except, not over the crust) and make a tall mound out of it.
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20) Slice, serve and enjoy!
