Pumpkin Pie with Short Pastry Crust

• 16 ounces pumpkin
• 1 cup honey
• 2 tablespoons molasses
• 2 teaspoons cinnamon ground
• 1/4 teaspoon allspice ground
• 1/4 teaspoon cloves ground
• 1 pinch salt
• 4 large eggs
• 1 cup cream heavy
• 1/2 cup cranberries fresh, cooked, optional
• 1 cup flour, all-purpose
• 1 pinch salt
• 4 tablespoons butter unsalted, cut into bits
• 1 1/2 tablespoons vegetable shortening solid
• 3 tablespoons water cold

1. SHORT PASTRY CRUST: Sift the flour and salt together into a large bowl.
2. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs.
3. Add only enough water to make a soft dough.
4. Form into a ball, wrap in wax paper and chill for at least 1 hour.
5. PIE: Roll the crust dough on a lightly floured surface to a 18 inch thickness and place in the bottom of a 10 inch pie pan.
6. Trim and flute the edges.
7. Preheat the oven to 450F (230C).
8. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended.
9. With the processor on, add eggs one at a time, processing a few seconds after each addition.
10. Transfer to a large bowl.
11. Beat the cream in a large bowl until doubled in volume.
12. Fold into the pumpkin mixture.
13. Pour into prepared pie shell and bake 10 minutes.
14. Reduce the heat to 350F (180C) F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer.
15. Arrange cranberries in a circle on top of pie if desired.

pumpkin, honey, molasses, cinnamon ground, allspice ground, cloves ground, salt, eggs, cream heavy, cranberries, flour, salt, butter, vegetable shortening solid, water cold

Taken from recipeland.com/recipe/v/pumpkin-pie-short-pastry-crust-40063 (may not work)