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This time of year is known for so many treats; apple cider, candied apples, sweet potatoes… What Fall dinner is not complete with a fresh baked pumpkin pie??? The following recipe is a great creation that some say is even better than the “official” Cheesecake Factory recipe. You decide…

By the way…
Did you know that the largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. Wow!

Serves: 10
Ready In: 2-5 hours

Ingredients:
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water

3 large eggs, lightly beaten
2 cups canned pumpkin
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 3/4 cup whipped cream, for topping

Directions:
Blend together flour, butter, shortening, and sugar by hand until mixture resembles small crumbs. Add water and toss until mixed in.

Form the dough into a ball, then knead for about 20-30 seconds. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; then place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.

Mix together remaining ingredients and pour into prepared crust. Bake in a 375 degree oven for 40 minutes, or until set.

(26 votes, average: 3.81 out of 5)

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