Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 can | Pumpkin (16oz) |
| 1 cup | Honey |
| 2 tablespoons | Molasses |
| 2 teaspoons | Cinnamon,ground |
| ¼ teaspoon | Allspice,ground |
| 1 cup | Flour,all-purpose |
| 1 pinch | Salt |
| 4 tablespoons | Butter,unsalted,cut/bits |
| ¼ teaspoon | Cloves,ground |
| 1 pinch | Salt |
| 4 \N | Eggs,large |
| 1 cup | Cream,heavy |
| ½ cup | Cranberries,fresh,cooked |
| 1½ tablespoon | Vegetable shortening,solid |
| 3 tablespoons | Water,cold |
PIE
SHORT PASTRY CRUST
*** SHORT PASTRY CRUST ***
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough.
Form into a ball, wrap in wax paper and chill for at least 1 hour.
*** PIE ***
1. Roll the crust dough on a lightly floured surface to a ⅛" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges.
2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl.
3. Beat the cream in a large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce the heat to 350' and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. Arrange cranberries in a circle on top of pie.
Submitted By JR BYERS On 11-28-95