1 1/2 cups canned pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup cream
3 tablespoons dark rum

Prepare the pastry in advance (see below) or use a store-bought crust.

Line a 9-inch pie pan with pastry and make a tall, fluted rim.

Brush the pastry all over with egg white. Refrigerate while the filling is being prepared.

Combine pumpkin, spices and flour. Press out all lumps from the brown sugar. Mix with pumpkin.

Beat eggs for 1 minute before adding. Stir in milk, cream, mixing well. Stir in rum.

Cooks Note: For easy preparation, the filling can be mixed in a food processor or blender; beat the eggs with a whisk.

With the shelf pulled out from the oven halfway, pour the mixed filling directly into the pie shell. Carefully push back into the oven.

Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake for 45 minutes more, or until the custard is set. If the edges begin to brown too quickly, shield with aluminum foil.

Pastry:

2 1/2 cups sifted all purpose flour
1 teaspoon salt
6 tablespoons vegetable shortening
6 tablespoons butter
6 tablespoons ice water

Sift together flour and salt. Cut in shortening and ice cold butter. Work in lightly using fingertips or a pastry cutter. When the mixture has lumps the size or large peas, stir in ice water, adding half at first, then a tablespoon at a time until enough water has been added so that the dough will come together. Form into two flat balls; wrap tightly and refrigerate for at least 30 minutes before using.

Submitted by: CM