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The Perfect Pumpkin Pie

Source of Recipe

Ladies' Home Journal

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons cold butter, cut up (no substitutes)
3 tablespoons cold vegetable shortening, cut up
3 to 4 tablespoons ice water
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 15-ounce can solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch ground nutmeg
Pinch ground cloves
1 cup heavy or whipping cream
Whipped cream, for garnish
Ground cinnamon, for garnish

Pulse together flour, 1 tablespoon sugar and 1/4 teaspoon salt in a food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, through feed tube, pulsing just until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 40 minutes.

Arrange rack in bottom third of oven. Heat oven to 425 degrees. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute. Freeze 15 minutes.

Whisk together eggs, the 3/4 cup sugar and vanilla in a large bowl until well combined, whisk in pumpkin, cinnamon, ginger, 1/4 tsp salt, the pepper, nutmeg and cloves. Stir in heavy cream with a rubber spatula. Pour into prepared crust. Smooth top with spatula.
Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil. Cool on a wire rack. Garnish with whipped cream and cinnamon, if desired.

Makes 8 servings.