Old-Fashioned Pumpkin Pie

Serves: 10-12

Pie crust:

1 1/2 cups flour

3/4 tsp salt

3 Tbs cold butter

6 Tbs shortening

Pie filling:

4 eggs

3 cups pumpkin, cooked and pureed (To cook the pumpkin, cut it in half, bake at 375 degrees for 30 to 40 minutes or until tender Scoop out of shell and then puree.)

2 1/4 cups heavy cream

1 cup brown sugar

1 tsp ginger, minced

1 tsp fresh grated cinnamon

1 tsp fresh ground allspice

3/4 tsp salt

Topping:

1 cup heavy whipping cream

2 Tbs sugar

1 tsp vanilla

1/4 of a nutmeg, fresh ground

For the pie dough, mix together the flour and salt. Cut in with a pastry cutter the cold butter and shortening. Slowly add just enough water to hold the ingredients together (about ΒΌ cup ice cold water). Roll out dough. Press the dough into a 10 inch, deep dish pie pan.

For the pie filling, mix the eggs, pumpkin, heavy cream, brown sugar, ginger, cinnamon, allspice and salt.

Bake at 425 degrees for 15 minutes and then 375 degrees for 40 to 50 minutes or until firm.

For the topping, whip together the heavy whipping cream, sugar, vanilla and nutmeg. Serve pumpkin pie with whipped topping.

Recipe courtesy of Heidi Rader, Alaska Farmer's Market Cookbook