Pumpkin Custard Pie

3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water

2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional

Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.

For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.

Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Makes 8 servings.