A Veritable Pumpkin Pie
1 1/2 cups flour
1/4 teaspoon salt -- heaping
2 1/2 teaspoons sugar
6 tablespoons unsalted butter -- cold, cut into 1/2" pieces
3 tablespoons solid vegetable shortening -- chilled
ice water -- 1/3 - 1/2 cup
1 can pumpkin -- 15 oz
3/4 cup whole milk
3/4 cup whipping cream
1 cup dark brown sugar -- packed
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup whipping cream -- whipped
To prepare crust, in a large bowl use fork to mix together flour, salt, and sugar.
Toss in butter chunks and chill 10 minutes in the freezer.
Blend butter into flour mixture until some chunks of butter are flattened but remain whole.
Add shortening, blending the same way, until dough is the texture of coarse meal.
Using form, stir water into flour mixture 1-2 tablespoons at a time, just until dough holds together.
Gather dough into a ball, wrap in plastic, press into a disk and chill 15-30 minutes.
On lightly floured surface, roll dough into 1/8" to a scant 1/4" thickness and ease into a deep dish 9" pie pan.
Fold under edges, trim and crimp edges.
Chill or freeze crust until ready to fill, at least 1 hour.
Preheat oven to 425.
To prepare filling, whisk eggs until well blended.
Add pumpkin, milk, cream, brown sugar, cinnamon, ginger, and nutmeg whisking until well blended.
Pour filling into prepared crust.
Bake on lowest oven rack for 15 minutes.
Reduce heat to 350 and bake until filling is still slightly jiggly in the center, 40-45 minutes longer.
Remove pie to cooling rack and cool completely before serving.
Serve with whipped cream.