Cheesecake Pumpkin Pecan Pie

Ingredients

Flaky Pie Crust
• 2 1/2 cups all-purpose flour, chilled
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
• 1/4 cup lard or vegetable shortening, frozen
• 6 to 8 tablespoons ice-cold water
Cheesecake Layer
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 egg
Pumpkin Pie Layer
• 1 2/3 cups unsweetened fresh or canned pumpkin puree (If using fresh, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
• 1 cup heavy cream (you can use evaporated milk, if you prefer)
• 1/2 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 eggs, lightly beaten
Pecan Pie Topping
• 1 cup mix of whole and coarsely chopped pecans
• 1/4 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1/3 cup light or dark corn syrup
• 1 teaspoon vanilla extract
• 2 eggs beaten
• 1/2 teaspoon salt
• 2 tablespoons melted butter

Instructions

1. Place the flour and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined.