1 1/2 cup all-purpose flour
1/4 cup cold butter — cubed
1/4 cup cold shortening — cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 3/4 cup whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
Add water and toss until mixed through.
Form the dough into a ball, then knead for 30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out dough to an 11″ circle; place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.
Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
Remove weights and bake an additional 5 minutes.
Gently beat together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.