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Title: Spirited Pumpkin Pie - Colonial Boston Thanksgiving
Categories: Dessert Pie Holiday
Yield: 10 Servings
| CRUST | ||
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 5 | tb | Unsalted butter; chilled, cut into 1/2-inch pieces |
| 3 | tb | Vegetable shortening; chilled, cut into 1/2-inch pieces |
| 3 | tb | ;to 4 tb ice water |
| FILLING | ||
| 16 | oz | Can solid pack pumpkin |
| 1/2 | c | Dark brown sugar; (packed) |
| 1/4 | c | Sugar |
| 1 | tb | All-purpose flour |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground mace |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| 3 | lg | Eggs |
| 1 | c | Whipping cream |
| 1/4 | c | Whole milk |
| 1/4 | c | Dark rum |
| 1 1/2 | ts | Vanilla extract |
For crust: Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water one tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
Preheat oven to 450 F degrees. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 F degrees.
Meanwhile, prepare filling: Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
Bake pie 20 minutes. Reduce oven temperature to 325 F degrees. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely (Can be made one day ahead. Cover and chill. Bring to room temperature before serving.)
"Bon Appetit" November, 1996. "Dinner for 10 in Colonial Boston". Thanksgiving. Typos by Jeff Pruett.
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