Pie crust for single-crust pie

• 2 cups pumpkin puree (1 15-16oz can)
• 1 16oz container ricotta
• 1/2 cup sugar
• 1/4 cup maple syrup
• 4 eggs
• 1 tsp vanilla
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1/4 tsp cloves
• pinch salt

Preheat oven to 425°.  Mix pumpkin and ricotta. Add sugar, then eggs, maple syrup, and spices.

Pour into pie shell. Bake at 425° . for 15 minutes. Reduce temperature to 350°  and bake for 45  minutes or until knife inserted near center comes out clean.

Pie Crust

• 2 cups flour
• 1/3 cup pastry/cake flour
• 2 sticks butter, frozen
• pinch salt
• 2 tbsp sugar
• 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and proceed with recipe.