Best Ever Pumpkin Pie

This completes the recipes from Phillis Carey, my favorite instructor at Great News.  Phillis emailed a complete Thanksgiving menu which I have shared.

The Best Pumpkin Pie Ever!

Crust:
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut into 1/2 inch pieces 
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water
Filling:
2/3 cup golden brown sugar 
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin 
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream Sweetened whipped cream

*

Directions:
To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes.

*

2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold.

*

3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.

*

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream. 

***