Pumpkin Pie

This delicious pumpkin pie is so good, it deserves to be placed in your regular dessert repertoire - don’t wait for the holidays. The scent of cinnamon, ginger, nutmegs and cloves is too enticing to resist.

Ingredients

• For the crust: 

• 3 cups
  

  all purpose flour

• 1 teaspoon
  

  sugar

• 3/4 teaspoon
  

  kosher salt

• 3/4 cup
  

  unsalted butter, cut in slices

• 6 tablespoons
  

  shortening

• 1/3 cup
  

  ice water

• For the filling:
   
• 3 each
  

  large eggs

• 1 cup
  

  dark brown sugar

• 2 cups
  

  canned pumpkin puree

• 1 1/3 cups
  

  light cream

• 1 teaspoon

  ginger ground

• 1 teaspoon

  cinnamon korintje powder grade a

• 1/2 teaspoon
  

  kosher salt

• 1/2 teaspoon
  

  nutmeg ground

• 1/8 teaspoon
  

  cloves ground

Directions

To make the crust: place the flour, sugar and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until it is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Divide, form into two balls and then press down to form two discs. Cover with parchment paper and refrigerate one disc at least one hour and up to overnight. Cover the remaining disc with plastic wrap (over the parchment) and freeze for future use.

Preheat the oven to 400 degrees.

Roll out the pie dough to form an 11 - 12 inch round and place in a 9 inch pie plate. Crimp the edges if desired. Poke holes with a fork in the bottom of the crust. Cover the shell with aluminum foil, transfer to the oven and bake for 10 minutes. Remove the foil and shape it into a rope so that you can cover the crust only. Return it to the oven and bake until the bottom is just golden, about 10 minutes.

To make the filling: place the eggs and brown sugar in the bowl of a mixer fitted with a paddle or whisk and process until smooth, about 1 minute. Add the remaining ingredients and pour into the prepared pie shell. Transfer to the oven and bake until firm, 25 - 30 minutes. Set aside to cool. Serve at room temperature or refrigerate at least 2 hours and serve cold, garnished with whipped cream.