Ingredients:

  • 1 1/4 cups (156g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60 ml) vegetable shortening, very cold
  • 1/4 cup (60 ml) ice water, plus more if needed
  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling!)
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) ground cloves
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) salt
  • 1 1/4 cups (300 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract
  • optional: 1 tbsp (15ml) Bourbon or Dark Rum

Instructions:

  1. Combine flour and salt. Cut in butter and shortening.
  2. Gradually add ice water until the dough comes together.
  3. Form into a disc, wrap in plastic, and chill.
  4. Whisk together pumpkin puree, eggs, sugars, spices, and salt in a large bowl.
  5. Stir in heavy cream, milk, vanilla extract, and bourbon (if using).
  6. Roll out the chilled dough and carefully transfer it to the pie plate.
  7. Crimp the edges of the crust.
  8. Pour the pumpkin filling into the crust.
  9. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield.
  10. Cool completely on a wire rack before serving.