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Autumn Harvest Pumpkin Pie

Name: Autumn Harvest Pumpkin Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1 cup cake flour; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1/2 cup butter-flavored shortening; 1 large egg; 1/3 cup cold water; 1 tablespoon cider vinegar; FILLING:; 2-1/2 cups canned pumpkin (about 19 ounces); 1-1/4 cups packed light brown sugar; 3/4 cup half-and-half cream; 2 large eggs; 1/4 cup apple butter; 2 tablespoons orange juice; 2 tablespoons maple syrup; 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling Bake: 55 min. + cooling

Makes

8 servings

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Autumn Harvest Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions

In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill.
Roll smaller portion of dough to 1/8-in. thickness. Cut with a small floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes.
Meanwhile, beat together filling ingredients until blended; transfer to crust. Flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes.
Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Apple Butter

This recipe was tested with commercially prepared apple butter.

Nutrition Facts

1 piece: 647 calories, 28g fat (12g saturated fat), 112mg cholesterol, 277mg sodium, 89g carbohydrate (47g sugars, 4g fiber), 9g protein.