1 1/2 c Flour
2 tb Plus 1 cup granulated sugar;
-(divided)
3/4 ts Plus 1/2 teaspoon salt;
-(divided)
6 tb (3/4 stick) plus 1/2 cup (1
-stick) unsalted butter
-(divided)
6 tb Solid vegetable shortening
1/4 c Cold water
2 pk (8 ounces each) cream cheese
2/3 c Powdered sugar
1 ts Vanilla extract
2 c Canned pumpkin; (1 pound)
3 Eggs
1 1/2 ts Ground cinnamon
3/4 ts Ground nutmeg
1/2 ts Ground cloves
2 c Whipping cream; (divided)
Notes: Inn at Cedar Crossing at 366 Louisiana St., Sturgeon Bay, WI.
Milwaukee Journal Sentinel.
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 pumpkin filling.
To make pumpkin filling: Combine pumpkin, eggs, remaining 1 cup sugar,
remaining 1/2 teaspoon salt, cinnamon, nutmeg, cloves and the 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 to 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 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.
Jeanne Demers, pastry chef, sent the recipe.
Yields
1 Servings