Stack Family Pumpkin Cream Pie w/ Toasted Pecans

For the Crust:

2 cups all-purpose flour
1 tsp salt
1 cup shortening
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Next day, roll out dough on a floured counter, being careful not to over work it. Place dough in a 9inch pie pan and bake for 10 minutes at 400 degrees. Cool.

For the Filling:

1 and 1/2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin (16 oz)
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked (see above for crust recipe)

Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours.

For the Topping:

2 tblsp butter
2 tblsp brown sugar
1/2 package crushed pecans

Melt butter and sugar in a pan over medium low heat. Add pecans. Stir constantly for three to five minutes. Remove from heat and cool. Then, place a layer of whipped topping on the chilled pie and sprinkle with the pecans.