[kaci]

Cheesecake Factory Pumpkin Pie


1 1/2 cups 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
1 3/4 cups whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoon 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. Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
2. Add water and toss until mixed through.
3. Form the dough into a ball, and then knead for 30 seconds.
4. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll out dough to an 11" circle; 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.
6. Prick bottom of shell with fork and refrigerate for 1 hour.
7. Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
8. Remove weights and bake an additional 5 minutes.
9. Gently beat together remaining ingredients and pour into prepared crust.
10. Bake at 375 degrees for 40 minutes, or until set.


Serves 8-12.