Ingredients
Yield: makes 2 large pies.
½ cup butter-flavored Crisco (Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!)
½ cup butter – chilled in freezer for one hour (Don’t use margarine. I always use salted butter, but you don’t have to.)
3 cups unbleached flour
1 teaspoon ground ginger
2 tablespoons minced crystallized ginger
1 Tablespoons white sugar
1 teaspoon cider vinegar
5-6 Tablespoons Ice water
1 can of pumpkin or 3¾ cups fresh pureed pumpkin
4 eggs
2 egg yolks
1¼ cup brown sugar
3 tablespoons minced fresh ginger (see instructions below)
2 tablespoons minced crystallized ginger
¼ teaspoon freshly grated nutmeg
Scant ½ teaspoon allspice
¾ teaspoon salt
3 cups half & half, divided
Preparation
