Prepare crust by placing flour, 1/2 teaspoon salt, and shortening in food processor. Process until just combined. While processing slowly add water until dough forms into ball. Remove dough from food processor, flatten into round disk, wrap in plastic wrap, and refrigerate for at least half hour.
Preheat oven to 425 degrees F.
Roll dough out and transfer to deep dish pie plate. Trim crust edges and crimp crust edges as desired.
In a large bowl whisk together pumpkin, 3/4 cup sugar, cinnamon, and 1/8 teaspoon salt. Then whisk in eggs and then 1/2 cup Irish cream and 1/2 cupheavy cream until well combined. Pour filling into prepared pie crust.
Bake pie for 15 minutes at 425 degrees F. Reduce oven temperature to 350 degrees F and continue baking pie for an additional 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Meanwhile, place a medium mixing bowl and the beaters from an electric mixer in the freezer for about 10-15 minutes or until cold. Add 1/2 cup heavy cream, 1 tablespoon Irish cream, and 1 tablespoon granulated sugar into bowl. Beat with electric mixer until whipped.
To serve, top pie slices with whipped cream and chopped pecans.
or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
SNAPPY TIPS: Be sure you use canned pumpkin and not pumpkin pie filling. If you don't have a food processor, you can cut in shortening with a pastry blender or two knives and slowly add cold water to combine.SNAPPY SUBSTITUTIONS: Any flavor of Irish cream can be substituted for Salted Caramel. A store bought pie crust could be substituted for the homemade version.