Spirited Pumpkin Pie
- 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
- 1 16-ounce can solid pack pumpkin
- 1/2 cup (packed) dark brown sugar
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup whole milk
- 1/4 cup dark rum
- 1 1/2 teaspoons vanilla extract
- Mix flour and salt in processor.
- Add butter and shortening; process until mixture resembles coarse meal.
- With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form.
- Gather into ball; flatten into disk.
- Wrap in plastic; chill 30 minutes.
- (Can be made 2 days ahead.
- Keep chilled.)
- Roll out pastry on lightly floured surface to 13-inch round.
- Transfer pastry to 10-inch-diameter glass pie dish.
- Fold edge under and crimp.
- Pierce pastry all over with fork.
- Freeze pastry 45 minutes.
- Preheat oven to 450F.
- Bake crust until pale golden, about 15 minutes.
- Transfer to rack and cool.
- Reduce oven temperature to 375F.
- Whisk first 10 ingredients in large bowl until smooth.
- Whisk in all remaining ingredients.
- Pour filling into crust.
- Bake pie 20 minutes.
- Reduce oven temperature to 325F.
- Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer.
- Transfer pie to rack and cool completely.
- (Can be made 1 day ahead.
- Cover and chill.
- Bring to room temperature before serving.)
flour, salt, butter, vegetable shortening, water, solid pack pumpkin, brown sugar, sugar, flour, ground cinnamon, salt, ground mace, ground ginger, ground allspice, ground cloves, eggs, whipping cream, milk, dark rum, vanilla
Taken from www.epicurious.com/recipes/food/views/spirited-pumpkin-pie-2760 (may not work)