Combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of flour mixture is moistened. Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Ease pastry into a 9-inch 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. Line with a double thickness of foil. Bake in 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden.

In a small saucepan melt butter; stir in brown sugar. Cook over medium heat, stirring constantly, for 1 to 2 minutes or until bubbly and mixture does not separate. Remove from heat. Stir in the 3/4 cup pecans. Immediately spread over bottom of pastry shell; cool.

In a medium saucepan combine dessert mix, granulated sugar, and pumpkin pie spice. Stir in evaporated milk. Cook and stir over medium heat until thickened and mixture comes to a full boil. Remove from heat. Gradually stir hot mixture into beaten eggs. Return mixture to saucepan. Cook and stir over low heat for 2 minutes more. Do not boil.

Remove from heat. Stir in pumpkin. Pour into prepared pastry shell, spreading evenly. Chill about 5 hours or until thoroughly chilled (filling will not be firm). If desired, top with whipped cream and additional toasted pecans. Makes 8 servings.

Cover pie and chill up to 24 hours.