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1
For the Crust: Use a fork to mix together the flour, salt and sugar in a large bowl.
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2
Toss the butter chunks with the flour mix and refrigerate10 min in the freezer.
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3
Blend the butter into the flour mix using your fingertips or possibly a pastry cutter till the dough is partly the texture of coarse meal, with some chunks of butter flattened but still whole.
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4
When you're three-fourths of the way to this point with the butter, add in the shortening, blending it in the same way.
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5
Using a fork, stir the water into the flour-butter-shortening mix 1 to 2 Tbsp.
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6
at a time, just till a piece of dough holds together when pressed between your fingers.
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7
Gather the dough into a ball, wrap it in plastic, press it into a disk and refrigerate15 to 30 min.
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8
On a lightly floured surface, roll the dough to 1/8- to a scant 1/4-inch thickness and fit it into a glass or possibly dull aluminum perforated 9-inch pie pan, guiding the dough downward to hug the sides of the pan.
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9
Using scissors, trim the dough to a 1/2- to 3/4-inch overhang.
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10
Fold this extension under itself to create a rim.
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11
Use the side of your index finger and thumb and the index finger of your other hand to crimp the edges of the dough.
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12
Refrigerateor possibly freeze the crust till ready to fill, at least one hour.
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13
For the Filling: Heat the oven to 425 degrees.
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14
Whisk the Large eggs till well blended, then add in the pumpkin, lowfat milk, cream, sugar, cinnamon, ginger and nutmeg, whisking till well blended.
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15
Pour the filling into the prepared crust.
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16
(If there is too much filling, pour in the remainder after the pie has baked for 5 - 10 min and set slightly.)
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17
Bake on the lowest oven rack for 15 min.
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18
Reduce the heat to 350 and bake till the filling is still slightly jiggly in the center, 40 to 45 more min.
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19
Remove the pie to a cooling rack and cold completely before serving.
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20
For the Topping: Whip the cream till soft peaks form, about 3 to 4 min.
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21
Serve with the pie.
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22
Make the pie a day ahead and chill.
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23
Remove from the refrigerator an hour before serving.
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24
This recipe yields 8 servings.
