Brown Sugar & Almond Pumpkin Custard Pie

• 1-2/3 cups all-purpose flour
• 2/3 cup shortening
• 3/4 teaspoon salt
• 2 tablespoons plus 1-1/2 teaspoons cold water
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 1 cup finely chopped almonds
• 1/2 cup packed brown sugar
• 2 tablespoons almond paste
• 2 tablespoons finely chopped crystallized ginger
• 2 teaspoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1/4 teaspoon almond extract
• 3 tablespoons cold butter
• 3 ounces cream cheese, softened
• 1 cup packed brown sugar
• 1/3 cup sour cream
• 1-1/3 cups canned pumpkin
• 1/2 cup evaporated milk
• 2 tablespoons molasses
• 2 teaspoons pumpkin pie spice
• 2 large eggs plus 1 large egg yolk, lightly beaten

1. In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes.
2. Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3. In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust.
4. In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil.
5. Bake at 425u0b0 for 10 minutes. Reduce heat to 375u0b0; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

flour, shortening, salt, cold water, cider vinegar, almonds, brown sugar, almond paste, ginger, flour, lemon zest, almond extract, cold butter, cream cheese, brown sugar, sour cream, pumpkin, milk, molasses, pumpkin pie spice, eggs

Taken from www.tasteofhome.com/recipes/brown-sugar-almond-pumpkin-custard-pie/ (may not work)