On a lightly floured surface, use your hands to slightly flatten Pastry for a Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
For filling, in a bowl, combine pumpkin, sugar, and pumpkin pie spice. Add eggs and beat lightly. Gradually beat in evaporated milk and milk.
Pour filling into crust. Cover edge of pie with foil to prevent overbrowning. Bake in 375 degree F oven for 25 minutes.
Meanwhile, prepare Pecan Crumble Topping. Remove foil from pie. Sprinkle topping over filling.
Bake for 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover; refrigerate to store. Makes 8 servings.
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.
In a medium bowl, combine flour, pecans, brown sugar, and butter.