- 1/4 Cup butter, softened
- 1/4 Cup shortening
- 1 1/4 Cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 Tablespoons ice water
- 3 eggs
- 1 15-ounce can pumpkin
- 1/2 Cup granulated sugar
- 1/4 Cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 Cup whole milk
- 1/4 Cup heavy cream
1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.
2. Sift together the flour, sugar and salt in a medium bowl.
3. Using a pastry knife or fork, cut the chilled butter and shortening into the dry ingredients until the flour is mixed in and it has a crumbly texture. Mix egg yolk and ice water into the dough with a spoon, then form it into a ball with your hands. Don’t work the dough too much or your crust will lose its flakiness. Flakey crust is good crust. Cover dough ball with plastic wrap to sit until the filling is ready.
4. Prepare filling by beating eggs. Add pumpkin and stir well to combine.
5. Combine sugars, cinnamon, salt, ginger, cloves and nutmeg in a small bowl. Stir spice mixture into the pumpkin. Mix in milk and cream.
6. Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature
7. Unwrap pie dough, then roll it flat on a floured surface and line a 9-inch pie dish.
8. When oven is hot, pour filling into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean. (Robin’s note: mine needed 60 minutes)
9. Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.