Favorite Pumpkin Pie

Makes one large, very delicious pie!

Crust:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
• 3 to 4 tablespoons ice water

Filling:

• 1 16-ounce can solid pack pumpkin (or two cups fresh pumpkin puree)
• 1/2 cup (packed) dark brown sugar
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup whipping cream (can also use evaporated milk)
• 1/4 cup whole milk
• 1/4 cup dark rum (bourbon or brandy can also be used)
• 1 1/2 teaspoons vanilla extract

For Crust:
Sift together flour and salt. Cut in butter and shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water one tablespoonful at a time, stirring with fork until mixture holds together and can be formed into a ball. Chill pastry for 30 minutes before rolling out.

Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Place in freezer for 45 minutes.

Preheat oven to 450 degrees. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 degrees.

For Filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.

Bake pie 20 minutes. Reduce oven temperature to 325 degrees. Bake until filling no longer moves in center when dish is shaken, at least 30 minutes longer. Transfer pie to
rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)