1 1/2 cups flour
2 tablespoons plus 1 cup granulated sugar, divided
3/4 teaspoon plus 1/2 teaspoon salt, divided
6 tablespoons plus 1/2 cup unsalted butter, divided
6 tablespoons solid vegetable shortening
1/4 cup cold water
2 packages (8oz.) each cream cheese
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups canned pumpkin (1 pound)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups whipping cream, divided
To make crust: in small bowl, combine flour, 2 tablespoons
sugar and 3/4 teaspoon salt. Cut in the 6 tablespoons butter
and the shortening until mixture resembles coarse crumbs.
Stir in cold water, mixing only until combined.
Roll out on floured board to fit 10-by 2 inch deep fluted French
tin with removable bottom. Crust should extend about 3/4
inch over top. Fold dough back down inside pan, fluting
edges. Set aside. To make cream cheese layer: soften
cream cheese and remaining 1/2 cup butter in microwave
oven. Put in mixing bowl with powdered sugar and vanilla.
Beat until smooth with electric mixer. Spread cheese mixture
into bottom of unbaked crust. Set aside while making
For pumpkin filling: combine pumpkin, eggs, remaining 1 cup
sugar, remaining 1/2 teaspoon salt, cinnamon, nutmeg, cloves
and 1 cup cream. Beat with electric mixer until smooth. Pour
over cheese mixture in unbaked pie shell.
Bake at 350 degrees 1 hour and 15-20 minutes or until knife
inserted into center comes out clean. Cool completely, then
refrigerate. When ready to serve, whip remaining 1 cup
cream and spread over cooled pie. Makes 8 servings.
Note: to make a regular pumpkin pie, omit cream cheese
layer. Use a regular 9-inch pie tin with fluted edges. Pour in
pumpkin filling and bake as above.