Cinnamon Swirl Pumpkin pie

More pumpkin! The swirl in this recipe is certainly not necessary, but if you have the time, its fun to add something different to the traditional pumpkin pie.
Covering the crust edges with foil during baking is the secret to achieving a golden crust, while still baking the filling completely.

Check out the "Pie" plate. Hahahaha

Cinnamon Swirl Pumpkin Pie:










Crust:

1 1/2 c. unbleached white flour
1 tsp. salt
1/2 c. frozen shortening*
2 tbs. cold butter
4-6 tbs. ice water
1 egg yolk mixed with 1 tbs. milk

Filling:
2 c. pumpkin-cooked until soft and pureed (or canned)
3 eggs
1 1/2 c. evaporated milk or cream
1 c. brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. cloves or nutmeg
1/2 tsp. ginger
1/2 tsp. salt

Swirl:
3/4 c. brown sugar
4 tbs. melted butter
2 tsp. cinnamon

Preheat oven to 375˚.

Blend flour and salt.
Quickly cut shortening and butter into flour until the texture of very coarse sand.
Sprinkle water over mixture and toss with a fork until crumbs accumulate into small globs of dough.
Press ball of dough together into a ball and press into a disk.

Roll out dough between two floured sheets of parchment or waxed paper until it is about 2 inches wider than the pie pan on every side.
Brush with egg/milk glaze, stab bottom of crust with a fork a few times, and bake for 10 minutes.

Mix filling ingredients together until smooth and thoroughly combined.
Mix swirl ingredients until sugar is mostly dissolved.
Pour filling into pre-baked crust.
Pour swirl over filling and swirl with a fork.

Bake for 50-60 minutes, or until set, but still soft. (Filling should jiggle like jello before it cools)

Serve cold or at room temperature with whipped cream.

*the key to a flaky pie crust is cold, hard fat. The warmer the fat is the more likely it is to mix into the flour and create a crumby crust rather than flaky (some people prefer it that way).