We love pumpkin pie at our house. If you like pumpkin pie, try this yummy Cheesecake Factory Copycat Pumpkin Pie for your holiday meals.
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1 tablespoon molasses
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cup whipped cream, for topping
Blend together flour,sugar,shortening and butter by hand until mixture resembles small crumbs.
Add water and mix.
Form the dough into a ball; knead for about 20-30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out dough to an 11-inch circle; then place in a 9-inch pie plate; trim off all but 1-inch of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.
Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.
Mix together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.