- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup CRISCO® All-Vegetable Shortening
- 3 tablespoons cold water
- 2 eggs
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 pinch salt
- 2 cups canned pumpkin
- Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in CRISCO(R) using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
- Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
- Heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned.
- In large bowl, beat eggs with brown sugar, heavy cream, cinnamon, pumpkin pie spice, and salt. Stir in canned pumpkin. Pour in shell.
- Bake at 350 degrees F for 30-40 minutes. Filling should jiggle slightly. Cool completely on a rack. (Note – for best results, refrigerate overnight before serving). Serve at room temperature with whipped cream.