Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (60ml) cold vegetable shortening, cut into cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 1 (15-ounce) can (425g) pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground cloves
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/2 teaspoon (2.5ml) salt
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk

Instructions:

  1. Combine flour and salt in a food processor or mixing 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 1 hour.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. In a separate bowl, whisk eggs, heavy cream, and milk. Gradually add the wet ingredients to the pumpkin mixture, whisking until smooth.
  3. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to the pie plate, crimping or fluting the edges. Pour the pumpkin filling into the pie crust.
  4. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and cover the pie crust edges with aluminum foil to prevent burning. Continue baking for 35-45 minutes, or until the filling is set but still slightly wobbly in the center. (A knife inserted near the center should come out mostly clean).
  5. Let the pie cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.