Name: Triple Ginger Pumpkin Pie
Yield: 16
Ingredients: ½ cup butter-flavored Crisco (Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!); ½ cup butter – chilled in freezer for one hour (Don’t use margarine. I always use salted butter, but you don’t have to.); 3 cups unbleached flour; 1 teaspoon ground ginger; 2 tablespoons minced crystallized ginger; 1 Tablespoons white sugar; 1 teaspoon cider vinegar; 5-6 Tablespoons Ice water; 1 can of pumpkin or 3 3/4 cups fresh pureed pumpkin; 4 eggs; 2 egg yolks; 1 1/4 cup brown sugar; 3 tablespoons minced fresh ginger (see instructions below); 2 tablespoons minced crystallized ginger; 1/4 teaspoon freshly grated nutmeg; Scant 1/2 teaspoon allspice; 3/4 teaspoon salt; 3 cups half & half (divided)