Best Spirited Pumpkin Pie Recipes

SPIRITED PUMPKIN PIE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
• Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
• Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
• Meanwhile, prepare filling:
• Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
• Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

SPIRITED PUMPKIN PIE

Steps:

• preheat oven to 375 degrees F.
• Whisk first ten ingredients in large bowl until smooth.
• Whisk in all remaining ingredients.
• Pour filling into prepared (baked and cooled) pie crust.
• Bake pie 20 minutes.
• Reduce oven temperature to 325 degrees F.
• Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer.
• Transfer pie to rack and cool completely.