Pumpkin and Pecan Pie

Combine All-Purpose Flour (1 cup) and Salt (1/8 tsp) in bowl; cut in Butter (1/3 cup) with pastry blender or fork until mixture resembles coarse crumbs.

Stir in enough cold Water (4 Tbsp) with fork just until flour is moistened. Shape crust into ball and flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Refrigerate while preparing fillings.

Combine Canned Pumpkin Purée (1 cup), Brown Sugar (1/2 cup), Heavy Cream (4 Tbsp), Land O Lakes® Large Brown Egg (1), Pumpkin Pie Spice (1/2 tsp) and Salt (1/4 tsp) in bowl; whisk until well combined. Set aside.

Adjust oven rack to lowest position. Heat oven to 450°F.

Heat Maple Syrup (1/2 cup), Brown Sugar (1/2 cup) and Heavy Cream (4 Tbsp) in small saucepan over medium heat 3 minutes or until sugar is dissolved. Remove from heat; let cool 5 minutes.

Whisk in Butter (2 Tbsp) and Salt (1/4 tsp). Add Land O Lakes® Large Brown Eggs (3) yolks and Vanilla Extract (1 tsp); whisk to combine.

Remove pie crust from refrigerator. Create aluminum foil barrier by folding 11-inch piece of foil in half lengthwise and in half again. Bend each end to fit in pie pan.

Sprinkle chopped Roasted Pecans (1 cup) into one half of pie. Pour pumpkin filling into other half, using one hand to support foil. Pour pecan pie filling over pecans. Place Pecan Halves (9) around edge of pecan pie filling for decoration. Carefully remove foil barrier by pulling it straight up out of pie.

Place pie in oven. Immediately reduce temperature to 325°F; do not open oven door. Bake 53-58 minutes or until edge is set and middle is slightly jiggly. Remove from oven; let stand 2-3 hours or until completely cool before serving.