Pumpkin Pie w/ Molasses Cream

Molasses Cream

Cinnamon, allspice pumpkin pie served with a molasses whipped cream

Pumpkin Pie

Pie Crust

(Makes 2, 9" crusts)

14 ounces all purpose flour (weight)

1 teaspoon salt

1 tablespoon sugar

6 1/2 ounces cold, unsalted butter (13 tablespoons)

3 tablespoons leaf lard, cold

3 1/2 ounces ice cold water (weight)

9 to 10 inch aluminum pie pan (standard)

Parchment paper

Pie weights

Pie crust shield

Pumpkin Filling

(Fills 1 pie crust)

2 eggs

1 ½ cups pumpkin puree (Libby's)

1 cup half n half

¾ cup light brown sugar, lightly packed

1 1/2 teaspoons corn starch

½ teaspoon vanilla extract

3/4 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

Molasses Whipped Cream

1 cup very cold, heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 tablespoon molasses

Add all ingredients to a metal mixing bowl and start on low speed using a hand held mixer. Gradually increase speed to med-high. Beat until cream forms stiff peaks, being carful not to over-beat or cream will become grainy. Serve immediately or cover and place in refrigerator up to 1 day. Serve with pumpkin pie.

Pie Crust

Whisk the dry ingredients together to mix. Add the butter & lard and cut in with a pastry blender until a medium-coarse texture. Stir in the water and mix until a dough forms. Scrape out onto your work surface, divide and shape into two discs. Wrap each tightly with cling film and place in refrigerator to chill/rest 1 hour or longer.

Preheat oven to 375F

Remove one of the discs from the refrigerator and let sit until dough is malleable but still cold. Roll out to around 1/8 of an inch and line the pie pan. Trim off the dough so there's about a 1 inch overhang, fold edge over and then crimp. Chill 30-45 minutes or longer.

Dock the dough using a fork then line with parchment paper and fill with the pie weights. Place in the center of oven and blind bake for 20 minutes to set, then remove the pie weights, place on the pie crust shield and bake until bottom is lightly golden, about 10 more minutes. Remove from oven and let cool.

Pumpkin Filling

Preheat oven to 375F

In a mixing bowl, whisk together the eggs, pumpkin, half n half, brown sugar, cornstarch, vanilla, spices and salt.

Pour filling into cooled pie crust, place in the center of oven and bake for 5 minutes. Reduce temperature to 325F and continue baking until just set, about 35 more minutes. Remove from oven and let come to room temperature before serving. Serve with molasses whipped cream. Store in the refrigerator.