yield: (serves 10)

Ingredients

Crust

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
• 3 to 4 tablespoons ice water

Filling

• 1 16-ounce can solid pack pumpkin
• 1/2 cup dark brown sugar
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup whipping cream
• 1/4 cup whole milk
• 1 1/2 teaspoons vanilla extract

Directions

For crust:

1. Mix salt and flour in mixer. Add butter and shortening and mix until consistent. Add ice water 1 tablespoonful at a time for roughly 2 minutes. Wrap in plastic and chill 30 minutes.
2. Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch Le Creuset pie dish.
3. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes. Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes.
4. Transfer to rack and cool. Reduce oven temperature to 375°F.

To prepare filling:

1.  In a mixer slowly whisk all the pie filling ingredients smooth. Be careful not to over  mix. Once this is mixed to a smooth consistency pour filling into crust.
2.  Bake pie 15 minutes and reduce oven temperature to 325°F.
3.  Bake until pie filling is firm when dish is moved, about an additional 35 minutes
4.  Transfer pie to rack, cool completely, and serve with whipped cream or vanilla ice  cream.

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