This recipe is based on one I found in a cookbook published in Virginia in the 1890s.
For the crust:
- 1 1/3 cups All-purpose flour
- 1 Tbsp. Sugar
- 1 teaspoon Salt
- 6 tablespoons Chilled, unsalted butter, cut into pieces
- 2 tablespoons Vegetable shortening, cut into pieces
- 3 to 4 tablespoons Ice water
Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off tums, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inchdiameter glass pie dish. Crimp edges . (Can be made 2 days ahead. Covev and refrigerate.)
For the Filling:
- 1 (15 ounce) can Pumpkin Puree
- 3/4 cup pure maple syrup
- 3/4 cup heavy cream
- 3 large eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1/2 teaspoons nutmeg
- 1/4 tsp. ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Position oven rack in bottom third of oven and preheat to 350 degrees. Mixall ingredients in large bowl and blend until well mixed. Pour into prepared pie shells and bake at 350 degrees until crust is golden brown and filling is just set in the center, about 1 hour. Serve with whipped cream or ice cream.