3 c. all-purpose flour
1 c. butter flavor Crisco
1 egg, beaten
5 tbsp. cold water
1 tsp. vinegar
1 tsp. salt

PUMPKIN PIE FILLING:

2 eggs, slightly beaten
1 (16 oz.) can pumpkin
2/3 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1 1/3 c. Half and Half

SOUR CREAM TOPPING:

1 c. sour cream
2 tbsp. brown sugar (light brown)
1 tbsp. lemon juice
1 tsp. lemon peel
1/4 c. chopped pecans

Preheat oven to 425 degrees - add water, vinegar and salt to beaten egg; mix well, set aside. Cut Crisco into flour until it resembles coarse crumbs. Add liquid and mix until dough forms. Refrigerate - mix all ingredients of pumpkin pie filling - roll out dough, place in pie plate, pour in pumpkin mixture. Decorate pie edge - bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool 20 minutes. Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with pecans. Serve warm or cold.