Recipe of the month: perfect pumpkin pie

A hallmark of fall, throw on an apron and get to work on a pumpkin pie with this simple fuss-free recipe. Dig in right after and enjoy the rich sweetness of an autumn classic. 

Ingredients: 

For the Crust

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 6 tablespoons cold unsalted butter
• 3 tablespoons cold vegetable shortening
• 4 tablespoons ice cold water

For the Filling

• 1 (15-oz) can pumpkin puree
• 1 large egg
• 3 large eggs yolks
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1 1/4 cups milk

Directions:

1. To make the crust, mix the flour, sugar, salt, and baking powder together. Gradually add in the butter, shortening, and water.
2. Place the dough onto a work surface, and gather it into a ball. Pat the dough into a 5-inch disc, and wrap it in plastic. Refrigerate for at least 45 minutes.
3. Take the dough out of the refrigerator, and roll it into a 13-inch disc. Add flour if it is too sticky. Transfer the dough onto a 9-inch pan. Gently fit the dough into the pan, and trim the edges to ½ inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust along the edge of the pan. Place the crust in the freezer for at least 15 minutes.
4. Preheat the oven to 375 degrees Fahrenheit. Remove the pie crust from the freezer, and place it on a baking sheet. Cover the crust with a piece of parchment paper, and bake for 40 minutes or until the dough is dry and golden. Reduce the oven temperature to 325 degrees Fahrenheit.
5. Whisk together all of the filling ingredients  in a large bowl. Pour the filling into the pre-baked crust. Bake the pie for 50 minutes. 
6. Cool the pie for a few hours. Refrigerate until ready to serve.