Ingredients
2 cups all-purpose flour1 cup cake flour2 tablespoons sugar1/2 teaspoon salt1/2 cup cold unsalted butter, cubed1/2 cup butter-flavored shortening1 large egg1/3 cup cold water1 tablespoon cider vinegarFILLING:2-1/2 cups canned pumpkin (about 19 ounces)1-1/4 cups packed light brown sugar3/4 cup half-and-half cream2 large eggs1/4 cup apple butter2 tablespoons orange juice2 tablespoons maple syrup2 teaspoons ground cinnamon2 teaspoons pumpkin pie spice1/4 teaspoon salt
Preparation
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.
