Pumpkin Pie

This is wayyy late, I know. I made this for Thanksgiving alongside the Cornbread Muffins I made last year. I really liked the pie filling, but I wasn't so big on the crust. If I made this again, I'd use a different crust recipe. But the filling was great and really easy! I served the pie with homemade whipped cream, and made the pie a day ahead. You can store it at room-temperature.

Pumpkin Pie
Recipe from The New Best Recipe, found here

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening, chilled
4 tablespoons cold unsalted butter, diced
4 to 5 tablespoons ice water

For the Pie Filling:
2 cups canned pumpkin puree (not canned pumpkin pie filling)
1 cup packed dark brown sugar
2 teaspoons ground ginger*
2 teaspoons ground cinnamon*
1/8 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
*(Alternatively, use 2 tablespoons homemade pumpkin pie spice)
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

For the Pie Crust:
Place the flour, salt and sugar in a food processor and process until combined. Add the shortening and process until the mixture is the texture of coarse sand, about 10 seconds. Drop the butter pieces into the machine and process again until the mixture resembles coarse crumbs, with butter bits no large than small peas, about ten 1-second pulses. Transfer to a medium bowl.

Fold 4 tablespoons of the ice water into the flour mixture. Combine just until a dough forms. Add another tablespoon of ice water if needed. Flatten dough into a 4-inch disk, wrap in plastic and refrigerate for at least 1 hour or up to 2 days.

Remove the refrigerator (if refrigerated more than 1 hour, allow to stand on the counter top until malleable). Working on a lightly floured work surface, roll the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pan. Lightly press the dough into the pan corners. Trim the dough edges to extend about 1/2 inch beyond the rim of the pan. Fold the overhang under and flute the dough edges using the index finger of one hand the the thumb and index finger of the other. Refrigerate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Remove the pie dough from the freezer and press a doubled 12-inch piece of heavy-duty foil inside the pie shell. Fold the edges of the foil to shield the fluted edge. Distribute 2 cups ceramic or metal pie weights (or dry rice) over the foil. Bake until the dough looks dry and is light in color, 25 to 30 minutes. (Meanwhile, prepare the Pie Filling by following the instructions below.) After the pie shell bakes 25 to 30 minutes, carefully remove the foil and weights, then continue baking until light golden brown, 5 to 6 minutes.

For the Pie Filling:
While the crust is baking, prepare the pie filling. Process the pumpkin puree, brown sugar, spices, and salt in a food processor for 1 minute until combined. Transfer the mixture to a large saucepan. Bring it to a sputtering simmer over medium-high heat. Cook, stirring constantly, until thick and shiny, about 5 minutes.

As soon as the pie shell comes out of the oven, adjust an oven rack to the lowest position and increase the oven temperature to 400 degrees. Whisk the heavy cream and milk into the saucepan and bring to a bare simmer. Process the eggs in a food processor until the whites and yolks are combined, about 5 seconds. With the motor running, slowly pour about half of the hot pumpkin mixture through the feed tube. Stop the machine and add the remaining pumpkin mixture. Process 30 seconds longer.

Immediately pour the warm filling into the hot pie crust. Bake the pie until the filling is puffed, dry-looking, and lightly cracked around the edges, about 30 minutes. Cool on a wire rack for at least 1 hour.

Serve warm, at room temperature, or chilled. Top with whipped cream, if desired.