Pumpkin Pie

By teri0000

Ingredients

• For the Filling:
• 11/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening
• 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons beaten egg (about 1/2 large egg)
• 1 15-ounce can pure pumpkin
• 3/4 cup packed dark brown sugar
• 3 large eggs
• 1 cup half-and-half
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• Whipped cream, for serving

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.

Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.

Make the filling:

Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.