Crust
1 - 1/2 Cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
6 tbsp chilled butter cut into sm pieces
1 - 1/2 tbsp chilled solid veg shortening
3 tbsp cold water

Filling


1 can (16 oz) solid-pack pumpkin puree
2/3 cup firmly packed lt. brown sugar
1/3 cup granulated sugar
1 tsp. all-purpose flour
1 - 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 cup heavy cream
1/2 cup milk
2 lg. eggs, lightly beaten
3 tbsp bourbon (optional)
1 - 1/2 tsp valilla extract

To prepare the crust, in a large bowl, mix together flour, sugar, and salt. Using a
pastry blender or 2 knives, cut the butter and shortening into the flour mixture until
coarse crumbs form.
Add the water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape
dough into a disk, wrap a plastic wrap, and chill in refrigerator for 30 minutes.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into
12-inch circle. Fit into a 9-inch deep dish pie pan. Trim the edges; fold the overhang
under to form standup edge; flute with fingers. Chill in the refrigerator for 30 minutes.

Place oven rack in the lower third of oven. Preheat the oven to 400 degrees F. Line
the crust with a sheet of greased aluminum foil.

Bake for 8 minutes. Remove the foil; prick the dough with a fork. Bake for 6 to 7
minutes. Transfer the crust to a wire rack to cool slightly.

Meanwhile, prepare the filling in lg. bowl, combine pumpkin, brown suger,
granulated sugar, flour, cinnamon, salt, ginger, nutmeg and allspice; mix well.
Stir in the cream, milk, eggs, bourbon, and vanilla. Pour into the crust.

Bake until the filling is just set and a knife inserted in the center of the pie
comes out clean ~ about 45 min. Transfer the pie to a wire rack to cool completely.