Thanksgiving Twofer Pie | Saveur

Name: Thanksgiving Twofer Pie | Saveur
Ingredients: 1 1 ⁄ 2 cups all-purpose flour; 2 tbsp. sugar; 3 ⁄ 4 tsp. salt; 1 1 ⁄ 4 sticks (10 tbsp.) very cold (frozen is fine), unsalted butter, cut into tbsp.-size pieces; 2 1 ⁄ 2 tbsp. very cold (frozen is even better) vegetable shortening, cut into 2 pieces; 1 cup canned unsweetened pumpkin purée; 2 ⁄ 3 cup heavy cream; 3 ⁄ 4 cup (packed) light brown sugar, divided; 2 large eggs, plus 2 egg yolks, divided; 2 tsp. dark rum; 1 tsp. pure vanilla extract, divided; 3 ⁄ 4 tsp. ground cinnamon, divided; 1 ⁄ 4 tsp. ground ginger; 1 ⁄ 4 tsp. plus 1/8 tsp. salt; 1 ⁄ 2 cup light or dark corn syrup; 2 tbsp. unsalted butter, melted; 1 1 ⁄ 2 cups (about 7 oz.) pecan halves or pieces

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This two-for-one pie bakes our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo.

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Ingredients

1 1⁄2 cups all-purpose flour
2 tbsp. sugar
3⁄4 tsp. salt
1 1⁄4 sticks (10 tbsp.) very cold (frozen is fine), unsalted butter, cut into tbsp.-size pieces
2 1⁄2 tbsp. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
1 cup canned unsweetened pumpkin purée
2⁄3 cup heavy cream
3⁄4 cup (packed) light brown sugar, divided
2 large eggs, plus 2 egg yolks, divided
2 tsp. dark rum
1 tsp. pure vanilla extract, divided
3⁄4 tsp. ground cinnamon, divided
1⁄4 tsp. ground ginger
1⁄4 tsp. plus 1/8 tsp. salt
1⁄2 cup light or dark corn syrup
2 tbsp. unsalted butter, melted
1 1⁄2 cups (about 7 oz.) pecan halves or pieces