Preheat oven 375°F (190°C). Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add 1/2 cup (125 mL) of cold water, a little at a time, and mix until dough just comes together. Don’t over mix. Flour hands, gather up the dough and shape into a disk and wrap tightly in plastic wrap. Chill in the refrigerator for at least 45 minutes.
Remove dough from fridge and let sit at room temperature for 10-15 minutes. On a lightly floured surface, roll dough into a circle.
Gently fold the dough into half and then half again, and transfer it to a 9 inch (23 cm) metal pie plate, then unfold. Trim the dough to 1 inch (2.5 cm) from the edge of the plate and roll the dough edge under so it rests on the lip of the pie plate. Crimp edges as desired, prick the bottom and sides of the crust all over with a fork, cover and refrigerate until firm, approx. 1 hour.
Pre-heat oven to 425°F (220C), gently line the pie crust with tin foil and fill with dried beans or pie weights. Bake in the centre of the oven for 15 minutes. Reduce the oven temperature to 375°F (190°C), remove the dried beans and foil and bake for 8 additional minutes, or until light golden brown around the edges. Let cool.
Set oven temperature back to 425°F (220°C) and insert a baking tray on a rack in the centre of the oven. In a bowl, lightly whisk the eggs, then pumpkin puree, cream, sugar, and spices add and stir to combine. Pour filling into prepared pie crust.
Set the pie on the heated baking tray and bake for 10 minutes. Reduce oven temperature to 350°F (180°C) and bake until centre of pie has only a slight jiggle when nudged, approx. 45-50 minutes longer. Transfer to a rack and let cool completely before serving.
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