---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN PIE WITH SHORT PASTRY CRUST
  Categories: Pies
       Yield: 8 servings
  
 ------------------------------------PIE------------------------------------
       1 cn Pumpkin (16oz)
       1 c  Honey
       2 T  Molasses
       2 t  Cinnamon,ground
     1/4 t  Allspice,ground
     1/4 t  Cloves,ground
       1 pn Salt
       4    Eggs,large
       1 c  Cream,heavy
     1/2 c  Cranberries,fresh,cooked
 
 -----------------------------SHORT PASTRY CRUST-----------------------------
       1 c  Flour,all-purpose
       1 pn Salt
       4 T  Butter,unsalted,cut/bits
   1 1/2 T  Vegetable shortening,solid
       3 T  Water,cold
  
   *** SHORT PASTRY CRUST ***
   
   Sift the flour and salt together into a large bowl. With 2 knives or a
   pastry blender, cut in the butter and shortening until mixture is the
   texture of coarse crumbs. Add only enough water to make a soft dough. Form
   into a ball, wrap in wax paper and chill for at least 1 hour.
   
   *** PIE ***
   
   1. Roll the crust dough on a lightly floured surface to a 1/8″ thickness
   and place in the bottom of a 10″ pie pan. Trim and flute the edges.
   
   2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and
   spices in a food processor and process until well blended. With the
   processor on, add eggs one at a time, processing a few seconds after each
   addition. Transfer to a large bowl.
   
   3. Beat the cream in a large bowl until doubled in volume. Fold into the
   pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
   the heat to 350' and bake until a toothpick inserted in the center comes
   out clean, about 40 minutes longer. Arrange cranberries in a circle on top
   of pie.
  
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