Ingredients
1 15oz can pumpkin (2 cups)
1 c heavy cream
1/2 c milk
2 la eggs
3/4 c light brown sugar
1 ts cinnamon
1 ts ginger
pinch cloves
1/4 ts salt
PASTRY
1 1/2 cup +1 1/2 tbsp pastry flour
8 tbsp butter cold
1 tbsp shortening cold
1/4 tsp salt
1/8 tsp baking soda
1/4 tsp cinnamon
2 tsp sugar
1/2 tsp cider vinegar
ice water
Preparation
375F. Make pastry dough in food processor. Chill. Roll out for 10" pie plate. Line shell with foil and pie weights. Bake 20 mins. Remove wieghts and bake until golden 6-10mins. Cool. Wisk pumpkin, eggs, cream, milk, brown sugar, spices and salt. Pour into shell. Bake 45-50 mins until filling is set but centre still trembles. Cool completely.
