Preparation / Directions:
To make crust: In small bowl, combine flour, 2 tablespoons sugar and 3/4
teaspoon salt. Cut in
the 6 tablespoons butter and the shortening until mixture resembles
coarse crumbs. Stir in cold
water, mixing only until combined.
Roll out on floured board to fit 10-by-2-inch deep fluted French tin with
removable bottom. Crust
should extend about 3/4 inch over top. Fold dough back down inside pan,
fluting edges. Set aside.
To make cream cheese layer: Soften cream cheese and remaining 1/2 cup
butter in microwave
oven. Put in mixing bowl with powdered sugar and vanilla. Beat until
smooth with electric mixer.
Spread cheese mixture into bottom of unbaked crust. Set aside while
making pumpkin filling.
To make pumpkin filling: Combine pumpkin, eggs, remaining 1 cup sugar,
remaining 1/2
teaspoon salt, cinnamon, nutmeg, cloves and the 1 cup cream. Beat with
electric mixer until
smooth. Pour over cheese mixture in unbaked pie shell.
Bake at 350 degrees 1 hour and 15 to 20 minutes or until knife inserted
into center comes out
clean. Cool completely, then refrigerate. When ready to serve, whip
remaining 1 cup cream and
spread over cooled pie. Makes 8 servings.
Note: To make regular pumpkin pie, omit cream cheese layer. Use a regular
9-inch pie tin with
fluted edges. Pour in pumpkin filling and bake as above.
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