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Brown Sugar Pumpkin Pie

 CRUST:

• 1 cup all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons cold unsalted butter; cut into pieces
• 3 to 4 tablespoons cold water

FILLING:

• 2/3 cup packed light brown sugar
• 3 large eggs
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1/8 teaspoon salt
• 1 (16-ounce) can solid-packed pumpkin
• 1 ¼ cups light cream or half-and-half
• 1 teaspoon vanilla cream

WHIPPED CREAM:

• 1 cup heavy cream
• 1 tablespoons maple syrup
• 1 tablespoons light brown sugar

Make crust: In a food processor, combine the flour and salt and process until blended. Distribute the butter and vegetable shortening on top of the flour and pulse until the mixture resembles coarse meal. Add the water 1 tablespoon at a time and pulse until crumbly dough forms. Shape the dough into a disk. Wrap in plastic and refrigerate for at least 1 hour, or overnight.

On a lightly floured surface, roll out the dough to a 12-inch round. Carefully fit the dough into a 9-inch pie plate. Trim and crimp the dough to form a high fluted edge. Refrigerate

Heat oven to 425 degrees.

Make Filling: In a large bowl, whish the brown sugar, eggs, molasses, cinnamon, nutmeg, ginger and salt until well blended. Whisk in pumpkin, then add cream and vanilla, whisking until smooth. Pour into prepared pie shell.

Bake for 15 minutes, reduce over temperature to 325 degrees. Bake for 35 to 40 minutes longer, until the filling is puffed and set around the edges but not in the very center. Let pie cool on a wire rack.

Make Whipped Cream: In a medium bowl, beat the cream, maple syrup and brown sugar with an electric mixer until stiff peaks form, Spoon into a serving bowl.

Serve pie with whipped cream. Refrigerate any leftovers.

Yield: 8 servings

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