Ingredients:

  • 1 ¼ cups (156g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
  • ¼ cup (60ml) vegetable shortening, very cold
  • ¼ - ½ cup (60-120ml) ice water
  • 1 (2-3 pound) sugar pumpkin (also called pie pumpkin), about 450g - 1.3 kg
  • 1 ½ cups (360ml) pumpkin puree (freshly made or canned)
  • 1 ¼ cups (250g) packed light brown sugar
  • 2 large eggs
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • 1 teaspoon (5ml) ground cinnamon
  • ½ teaspoon (2.5ml) ground ginger
  • ¼ teaspoon (1.25ml) ground cloves
  • ¼ teaspoon (1.25ml) ground nutmeg
  • ½ teaspoon (2.5ml) salt

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Cut sugar pumpkin in half and remove seeds. Roast until tender. Scrape out pulp and puree until smooth.
  3. Preheat oven to 425°F (220°C). Roll out chilled dough on a lightly floured surface. Transfer to pie plate and crimp the edges. Blind Bake: Place parchment and pie weights and bake for 15 minutes, then remove and bake for 5-7 minutes.
  4. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, milk, and spices. Whisk until smooth and well combined.
  5. Reduce oven temperature to 350°F (175°C). Pour filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. If the crust is browning too quickly, cover the edges with foil. Let cool completely on a wire rack before serving.