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1
To make the pie crust, mix 1 cup flour and 1/2 teaspoon salt in a large bowl. Cut in lard with a pastry cutter until crumbly. Add 2 tablespoons of water and toss with a fork, adding the remaining tablespoon of water a little at a time until a ball begins to form. Using your fingers, shape the dough into a small disk. Place on a lightly floured area and roll out with a rolling pin into desired size. Gently place in a 9-inch pie plate, trim edges if needed, then turn edges under and crimp.
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2
Preheat oven to 350 degrees F (175 degrees C).
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3
To make the cheesecake layer, in a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Spread into the pastry shell and chill for 20 minutes.
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4
To make the pumpkin layer, in a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and 1/4 teaspoon salt. Mix until all ingredients are thoroughly combined.
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5
Spoon pumpkin mixture over the cream cheese layer. Cover edges of crust with aluminum foil or pie crust ring.
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6
Bake in the preheated oven for 25 minutes. Remove foil or pie crust ring from edges and bake for an additional 25 minutes.
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7
To make the pecan streusel layer, while the pie is in the oven, combine 1/4 cup flour and 1/4 cup brown sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans.
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8
After the pie has been in the oven for 50 minutes, remove and sprinkle the pecan streusel evenly over the top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in the center comes out clean.
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9
Cool on a wire rack. Chill before serving. Garnish with whipped cream.
