Pumpkin-Vanilla Cream Pie

1) Into the bowl of a food processor add the flour, sugar and salt.

2) Pulse to combine and then add the butter and Crisco.

3) Pulse until the dough resembles coarse crumbs.

4) Add the water a little at a time and pulse until the dough comes together (you don’t have to use all of it if it comes together with less).

5) Empty the dough onto a sheet of wax paper.

6) Gently press the dough into a disc, wrap it in the paper and chill for about 30 minutes.

7) Take half of the chilled pie dough, and using a very small amount of flour, roll out the pie dough into a circle in between two sheets of wax paper.

8 ) Gently peel back one side of the wax paper and lay the dough over a pie dish.

9) Use your hands to gently make sure that the pie dough has covered the sides of the pie dish and that you have a nice crust. Use your fingers to pinch the crust against the edge of the pie plate. Set aside.

10) Preheat oven to 350 degrees F.

11) In a medium sized bowl, combine the pumpkin, sugar, vanilla bean paste, salt and spices. Mix well and set aside.

12) In a smaller bowl, combine the eggs and cream. Beat together with a fork.

13) Add the eggs and cream to the pumpkin mixture and mix until smooth.

14) Pour the filling into the pie crust.

15) Place the pie on a sheet pan and bake in the oven at 350 degrees F for about 50 minutes, or until the pie is just set in the middle.

16) Take the pie out of the oven and let it cool completely before adding the whipped topping (or it will melt)

17) For the topping… In a large bowl whip together the cream and the vanilla bean paste.

18) Beat until the cream forms stiff peaks and is very fluffy.

19) Spread the whipped cream over the top of the pie (except, not over the crust) and make a tall mound out of it.

20) Slice, serve and enjoy!