For pie crust:
- 1 cup flour
- 3 tbsp. shortening
- 1/2 stick butter, cold, cut into chunks Pinch salt
- 1/4 cup ice cold water
- 1 3/4 cup light cream
- 1/3 cup white sugar
- 2 tbsp. brown sugar
- 2 1/2 tbsp. maple syrup
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 1/2 cups pumpkin, cooked and strained
- 2 eggs, slightly beaten
For whipped cream topping:
- 1 pint whipping cream
- 2 tbsp. sugar
- 1/4 tsp. vanilla extract
For the pie crust, put flour, shortening, butter and salt in a food processor and pulse until the mixture is very fine. Slowly add ice cold water. Keep pulsing till the mixture forms a ball. Remove from the processor, knead slightly and put in the refrigerator for one hour.
Heat the cream in a sauce pan to almost scalding. Add the sugars, maple syrup, salt, ginger, cinnamon, and nutmeg, and cook until thoroughly dissolved.
Mix the pumpkin and a 1/2 cup of the cream mixture a little at a time to the eggs.Add this to the rest of the cream mixture and mix well.
Remove dough from the refrigerator and set on your counter for 15 minutes. Roll out and place in a buttered pie plate. Trim and crimp the edges.
Pour the cooled pumpkin mixture into the ready pie crust and bake at 350 for 45-60 minutes or until the pie is done. Refrigerate until ready to serve.
Remove from the refrigerator 15 minutes prior to serving, and top with the whipped cream. Add candy corn to decorate.
To make the topping, place the ice cold whipping cream in a cold bowl with the sugar and vanilla extract. Mix on high speed until thick peaks form.
Appeared in the Independent Weekly print edition on 10/20/10