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1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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2
Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal.
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3
Add the remaining butter and pulse until the dough begins forming a ball.
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4
Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth.
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5
Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round.
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6
Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side.
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7
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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8
Freeze until firm, about 1 hour.
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9
Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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10
Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes.
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11
Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
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12
Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined.
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13
Add the buttermilk and flour and whisk until smooth.
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14
Pour into the cooled crust and return to the hot baking sheet in the oven.
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15
Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly).
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16
Transfer to a rack and let cool completely.
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17
Dust with confectioners' sugar just before serving.
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18
Photograph by Con Poulos
