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Pumpkin Pie like a popular cheesecake restaurant's

Serves : 8-12
Prep. Time : 3:30

1 1/2 cups all-purpose flour
1/4 cup cold butter - cubed
1/4 cup cold shortening - cubed
1 1/2 tsp. granulated sugar
5 Tbls. cold water
3 lrg. eggs - lightly beaten
2 cups canned pumpkin
1 3/4 cups whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 Tbls. all-purpose flour
1 Tbls. molasses
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt

-Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
-Add water and toss until mixed through.
-Form the dough into a ball, then knead for 30 seconds.
-Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
-Roll out dough to an 11" circle; place in a 9" pie plate; trim off all but 1" of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
-Prick bottom of shell with fork and refrigerate for 1 hour.
-Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
-Remove weights and bake an additional 5 minutes.
-Gently beat together remaining ingredients and pour into prepared crust.
-Bake in a 375 degree oven for 40 minutes, or until set.

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