Pumpkin Cream Pie

Total Time: 1 hr 24 mins Preparation Time: 50 mins Cook Time: 34 mins

Ingredients

• perfect pie crust
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into pieces (1 1/2 sticks)
• 1/4 cup chilled shortening
• 1 tablespoon vinegar
• 1/2 cup very cold water
• 2/3 cup dark brown sugar
• 5 tablespoons cornstarch
• 2 1/2 cups liquid, creamer (half and half)
• 6 egg yolks, beaten
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 tablespoons unsulfured molasses
• 2/3 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/3 cup hulled pumkin seeds (pepitas)
• 1 1/4 cups heavy cream
• 3 tablespoons confectioners' sugar

Recipe

• 1 perfect pie crust: in a food processor, pulse together the flour, salt and sugar. add the butter and shortening. pulse 8-10 times or until mixture is coarse crumbs and some of the butter is pea-size. (alternately, combine in a bowl using a pastry blender or fork).
• 2 in a measuring cup, combine vinegar with 1/2 cup cold water. while pulsing processor, drizzle in just enough water mixture to form dough, 5-8 tablespoons. (dough may be slightly dry but will hold together when you pinch it). halve dough, wrap in plastic wrap and press into disks. chill 1 hour or until ready to use. may be frozen for up to 2 months.
• 3 to prebake crust, roll into a 12-13"-inch circle and gently transfer to pie plate. trim edges (or decorate as desired) and chill or freeze until very cold. line cold crust with a double thickness of foil or line with parchment. fill with pie weights or dry beans and bake at 375 until edges are just golden, 12 minutes. remove foil or parchment and weights; bake another 10-12 minutes until cooked through. (makes 2 single crusts).
• 4 pie filling: in a large, heavy saucepan, whisk together brown sugar, cornstarch and half and half. place over medium-high heat and stir until sugar is dissolved, about 2 minutes. whisk in egg yolks, pumpkin pie spice, salt, molasses and pumpkin puree. reduce heat to medium and cook, stirring constantly to prevent clumping, until pudding thickens and just boils, 10-15 minutes. remove from heat. place pan in a bowl of ice and water and stir occasionally until custard cools.
• 5 remove from ice bath, dry pan bottom and transfer custard to prepared crust. smooth surface and cover with plastic wrap, gently pressing wrap onto surface of pudding; refrigerate 3 hours or overnight.
• 6 in another heavy saucepan, stir together granulated sugar and 1/4 cup water over medium-high heat until sugar is completely dissolved. remove spoon and brush inside edge of pan with a wet pastry brush to remove remaining sugar crystals, then swirl pan occasionally until sugar begins to caramelize. when caramel is medium amber in color, pour onto parchment in a thin layer and sprinkle with pumpkin seeds. let cool completely and break into shards.
• 7 whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. garnish with pumpkin-seed brittle.