Two-tone Streusel Pie

To make the pie crust, mix 1 cup flour and 1/2 teaspoon salt in a large bowl. Cut in lard with a pastry cutter until crumbly. Add 2 tablespoons of water and toss with a fork, adding the remaining tablespoon of water a little at a time until a ball begins to form. Using your fingers, shape the dough into a small disk. Place on a lightly floured area and roll out with a rolling pin into desired size. Gently place in a 9-inch pie plate, trim edges if needed, then turn edges under and crimp.

Preheat oven to 350 degrees F (175 degrees C).

To make the cheesecake layer, in a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Spread into the pastry shell and chill for 20 minutes.

To make the pumpkin layer, in a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and 1/4 teaspoon salt. Mix until all ingredients are thoroughly combined.

Spoon pumpkin mixture over the cream cheese layer. Cover edges of crust with aluminum foil or pie crust ring.

Bake in the preheated oven for 25 minutes. Remove foil or pie crust ring from edges and bake for an additional 25 minutes.

To make the pecan streusel layer, while the pie is in the oven, combine 1/4 cup flour and 1/4 cup brown sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans.

After the pie has been in the oven for 50 minutes, remove and sprinkle the pecan streusel evenly over the top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in the center comes out clean.

Cool on a wire rack. Chill before serving. Garnish with whipped cream.