Crust recipe adapted from Pioneer Woman, Filling from Baking Illustrated
For the crust:
1 cup of Crisco
1/2 cup (1 stick) of butter
3 cups of all-purpose flour, plus more for kneading
5 tablespoons of ice water
1 tablespoon of white vinegar
1 teaspoon of salt
In a large bowl, gradually work the Crisco and butter into the flour until it resembles a coarse meal. In a small bowl, whisk an egg and then pour it into the flour mixture. Add the water, white vinegar and salt. Stir together until all of the ingredients are combined.
Separate the dough into thirds, then form the dough into balls and place each into a plastic baggie. Use a rolling pin to slightly flatten each ball of dough, then seal the bags and place them in the freezer for about 15 to 20 minutes. They can be kept here longer if you want to save the crust for another day, but make sure they are there for at least 15 minutes.
Preheat the oven to 375 F. Remove the dough from the freezer and allow to thaw for 15 minutes. Roll the dough out on a floured surface until it makes a large circle to fit the size of your pie pan. Carefully lift the dough and press it into the pie pan. Crimp the edges if desired. Bake for 25-30 minutes, or until the crust is just starting to turn golden brown.
For the Pie:
2 cups of pumpkin puree – canned will save you a TON of time, but we went a little crazy with this recipe and decided to use regular pumpkins. (Here’s a good how-to for making pumpkin puree)
1 cup of packed dark brown sugar
1 teaspoon of ground ginger
2 teaspoons of ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon of salt
2/3 cup of half and half
2/3 cup of milk
In a large bowl, stir together the pumpkin puree, brown sugar, spices, and salt until well combined. Pour the mixture into a saucepan over medium high heat, and bring it just to a simmer. Cook, stirring constantly, until it’s thick and shiny, about 5 minutes. Whisk in the half and half and milk, bringing it back up to a bare simmer.
Whisk the eggs together in a large bowl. Gradually add the hot pumpkin mixture while stirring constantly to avoid cooking the eggs. Immediately pour the filling into the pie shell. Bake for about 25 minutes, or until the filling is puffed, dry looking, and lightly cracked around the edges.
Cool for at least an hour, then slice, top with whipped cream, and enjoy!