Layered Pumpkin Pie

Ingredients:
Layered Pumpkin PieCrust:
1/4 C. shortening
1/4 C. butter
1 1/3 C. flour
1/2 tsp. salt
3-4 T. water


First layer:
8 oz. cream cheese
1 tsp. vanilla
1/2 C. sugar
1 tsp. flour
1 egg

Second layer:
1/3 C. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
1 egg
3/4 C. evaporated milk
3/4 C. pumpkin

Third layer:
1 C. whipping cream
2 T. powdered sugar

Topping:
3/4 C. pecans
2 T. sugar

Preparation:
Crust: in bowl combine butter and shortening. Cut in flour and salt till crumbly. Add water slowly till dough forms a ball. Roll out on a lightly floured surface and place in pie pan. Ruffle edges.

First layer: mix all ingredients till well blended and pour into crust.

Second layer: mix all second layer ingredients and pour into crust on top of first layer. Bake at 425 F for 15 minutes, then reduce heat to 350 F and bake an additional 40 minutes. Cool completely.

Third layer: Whip cream and sugar together in a chilled bowl, until stiff peaks form. Spread over top of cooled pie.

Topping: Heat sugar and nuts together in a pan over medium heat until sugar is melted and nuts are coated. Sprinkle cooled nuts on top of pie.