Pumpkin-Vanilla Cream Pie - flour

Method

• 1) Into the bowl of a food processor add the flour, sugar and salt.
• 2) Pulse to combine and then add the butter and Crisco.
• 3) Pulse until the dough resembles coarse crumbs.
• 4) Add the water a little at a time and pulse until the dough comes together (you don't have to use all of it if it comes together with less).
• 5) Empty the dough onto a sheet of wax paper.
• 6) Gently press the dough into a disc, wrap it in the paper and chill for about 30 minutes.
• 7) Take half of the chilled pie dough, and using a very small amount of flour, roll out the pie dough into a circle in between two sheets of wax paper.
• 8 ) Gently peel back one side of the wax paper and lay the dough over a pie dish.
• 9) Use your hands to gently make sure that the pie dough has covered the sides of the pie dish and that you have a nice crust. Use your fingers to pinch the crust against the edge of the pie plate. Set aside.
• 10) Preheat oven to 350 degrees F.
• 11) In a medium sized bowl, combine the pumpkin, sugar, vanilla bean paste, salt and spices. Mix well and set aside.
• 12) In a smaller bowl, combine the eggs and cream. Beat together with a fork.
• 13) Add the eggs and cream to the pumpkin mixture and mix until smooth.
• 14) Pour the filling into the pie crust.
• 15) Place the pie on a sheet pan and bake in the oven at 350 degrees F for about 50 minutes, or until the pie is just set in the middle.
• 16) Take the pie out of the oven and let it cool completely before adding the whipped topping (or it will melt)
• 17) For the topping... In a large bowl whip together the cream and the vanilla bean paste.
• 18) Beat until the cream forms stiff peaks and is very fluffy.
• 19) Spread the whipped cream over the top of the pie (except, not over the crust) and make a tall mound out of it.
• 20) Slice, serve and enjoy!