In a large bowl, whisk together the flour and salt. Cut the butter and shortening into small pieces and add to the flour. Crumble the butter and shortening into the dough until it resembles a course meal (no larger than peas).
Add the vodka and ice water 1 tablespoon at a time and gather the dough into a firm ball
Pat the dough into a flattened round, wrap in plastic and refrigerate for at least one hour, or overnight
Preheat oven to 425 degrees
Make the pumpkin filling. In a large bowl, combine pumpkin, egg, sugar, milk, cream, pumpkin pie spice, vanilla and salt
Place the chilled dough onto a lightly floured surface and roll it out to a 1/4 inch thick round, slightly larger than the diameter of your pie dish (9-inch). Gently lift the dough onto the pie dish and fit it in, pressing into the edges and pinching together any tears. Press a fork into the dough edge for decoration and trim off any excess dough hanging over the sides.
Add the pumpkin pie filling to the crust. Place on a baking sheet and bake until set, about 20 minutes.
While the pie bakes, make the pecan filling. In a large bowl, combine the eggs, sugar, corn syrup, melted butter, vanilla and salt and whisk to combine. Stir in the pecans.
After the pie has baked for 20 minutes, remove from the oven and gently our the pecan filling. return the pie to the oven and bake until the pecan filling is almost set, about 30 minutes.
Reduce the oven temperature to 350 degrees and continue baking until the crust is golden and the pie filling is set (about 15 minutes)
Remove the pie from the oven and allow to cool for at least 10 minutes before serving.