Spirited Pumpkin Pie

Directions

1. 1
   Mix flour and salt in processor.
2. 2
   Add butter and shortening; process until mixture resembles coarse meal.
3. 3
   With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form.
4. 4
   Gather into ball; flatten into disk.
5. 5
   Wrap in plastic; chill 30 minutes.
6. 6
   (Can be made 2 days ahead.
7. 7
   Keep chilled.)
8. 8
   Roll out pastry on lightly floured surface to 13-inch round.
9. 9
   Transfer pastry to 10-inch-diameter glass pie dish.
10. 10
    Fold edge under and crimp.
11. 11
    Pierce pastry all over with fork.
12. 12
    Freeze pastry 45 minutes.
13. 13
    Preheat oven to 450F.
14. 14
    Bake crust until pale golden, about 15 minutes.
15. 15
    Transfer to rack and cool.
16. 16
    Reduce oven temperature to 375F.
17. 17
    Whisk first 10 ingredients in large bowl until smooth.
18. 18
    Whisk in all remaining ingredients.
19. 19
    Pour filling into crust.
20. 20
    Bake pie 20 minutes.
21. 21
    Reduce oven temperature to 325F.
22. 22
    Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer.
23. 23
    Transfer pie to rack and cool completely.
24. 24
    (Can be made 1 day ahead.
25. 25
    Cover and chill.
26. 26
    Bring to room temperature before serving.)