Pumpkin Pie with a Twist

Today for Thanksgiving I made a pumpkin pie, with a twist! I hope you will try this. My family raved over it and it is all gone. After all what would the holidays be without pumpkin pie? This one tastes like the traditional favorite, but includes few special extra ingredients.


Classic Pumpkin Pie with a Twist


Crust:


1 3/4 cup all-purpose flour

1/2 teaspoons salt

1/4 cup sugar

1/3 cup vegetable shortening

1/2 cup cold Butter

1/2 teaspoon ground nutmeg

3 to 4 tablespoons ice water


Filling:


1 can (15 ounces) pumpkin (not pumpkin pie filling!)

2 large eggs

1 can (12 ounces) evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1/4 cup honey

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ground dried ginger

1/2 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon nutmeg

1/2 tsp. finely grated and minced Orange zest

Preheat oven to 425°F. Mix together crust dry ingredients. Cut shortening and butter into dry ingredients ( bowl should be full of small clumps, when finished). Add ice water, 1 tablespoon at a time, until mixture holds together. Use a rolling pin to roll dough out on a lightly floured surface to approximately 1 1/4 times the size of a 8-inch pie pan. Place dough in pan and finish edges.



Combine filling ingredients in a large bowl and mix with a whisk or electric mixer until well blended. Pour filling into crust and bake for 15minutes. Reduce oven temperature to 350°F and bake for 30 to 40 minutes more or until a cake tester comes out clean. Cool and refrigerate. Top with whipped cream, if desired, for serving.
Serves 8