Pumpkin Pie

Prep time: 20 minutes plus chilling and freezing Baking time: 45 min

Pastry

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

5 tablespoons cold butter or

margarine, cut up

3 tablespoons cold vegetable

shortening, cut up

3 to 4 tablespoons ice water

Filling

3 large eggs

3/4 cup sugar

1 teaspoon vanilla extract

1 can (16 oz.) solid-pack pumpkin

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon salt

1/4 teaspoon freshly ground

pepper

Pinch nutmeg

Pinch ground cloves

1 cup heavy or whipping cream

Whipped cream and cinnamon, for garnish

1. Make pastry: Pulse flour, sugar and salt in food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, I tablespoon at a time, through feed tube, pulsing until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 40 minutes. (Can be made ahead. Wrap and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.)

2. Arrange rack in bottom third of oven. Heat oven to 425 [degrees] F. On lightly floured surface, roll pastry into 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute (photo A). Freeze 15 minutes.

3. Make filling: Whisk together eggs, sugar and vanilla in large bowl until well combined; whisk in pumpkin, cinnamon, ginger, salt, pepper, nutmeg and cloves. Stir in heavy cream with rubber spatula. Pour into prepared crust.

4. Bake 15 minutes. Reduce oven temperature to 350 [degrees] F. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil . Cool on wire rack. (Can be made ahead. Cover and refrigerate up to 24 hours. Let stand at room temperature 4 hours before serving.) Garnish with whipped cream and cinnamon, if desired. Makes 8 servings.