FOR THE CRUST

Cut the ice-cold butter and vegetable shortening into small cubes and place them in the freezer. Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter and shortening. Pulse 10 times, until the butter, is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Don’t overwork the dough. You want little pieces of butter running throughout.

Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 425 F/220C

Roll the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough over your rolling pin and lay it over an 11-inch pie dish. Cut off any excess.

Place the pie dish on a sheet pan. Line the crust with parchment paper and fill with beans. Blind bake the crust for 15 minutes. Remove the beans and paper and prick the crust all over with a fork, and bake for 5 minutes.

Reduce the oven temperature to 350 F/175 C.

FOR THE FILLING

In a large bowl, whisk together the pumpkin, white & brown sugar, spices (cinnamon, ginger, nutmeg), salt, orange zest, milk, cream, and beaten eggs.

Pour the filling into the baked pie shell. Bake for an hour, until the filling, is just set in the middle (insert a knife in the center and it comes out clean). Set aside to cool completely.

SERVES 8-10