CLASSIC PUMPKIN PIE

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 4 HOURS

Pastry 1⅓ cups all-purpose flour 1 tbsp granulated sugar ½ tsp salt ¼ cup cold lard, cubed ⅓ cup cold unsalted butter, cubed 3 tbsp ice water (approx) Filling 1½ cups pumpkin purée 3 eggs 1 cup 35% cream ⅔ cup granulated sugar 2 tbsp maple syrup 1 tsp pumpkin pie spice ½ tsp cinnamon ¼ tsp each ground ginger, nutmeg and salt

Topping (optional) 24 Gingersnap Leaf Cookies

(see recipe, left) Pastry In food processor, pulse together flour, sugar and salt until combined; pulse in lard, a few cubes at a time, until mixture resembles fine crumbs. Pulse in butter, a few cubes at a time, until mixture is in coarse crumbs about the size of large peas, 6 to 8 pulses. Drizzle in ice water; pulse to form ragged dough. Wrap in plastic wrap; press into disc. Refrigerate until chilled, 1 hour.

Position racks in centre and bottom of oven; preheat to 400°F.

On lightly floured work surface, roll out dough into 13-inch circle; fit into 9-inch pie plate. Trim, leaving ¾-inch overhang; fold overhang under and flute edge. Prick bottom all over with fork. Freeze until firm, about 10 minutes.

Line crust with parchment paper; fill with pie weights or dried beans. Bake on bottom rack for 20 minutes. Remove parchment paper and pie weights; bake until golden, 10 to 13 minutes. Remove from oven; reduce temperature to 350°F. Filling Meanwhile, line dinner plate with 2 layers of paper towel; spread pumpkin purée over top. Top with 2 more layers of paper towel; press to absorb any liquid.

Scrape pumpkin purée into bowl; whisk in eggs, cream, sugar, maple syrup, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Scrape into crust. Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles slightly, 40 to 45 minutes. Let cool completely on rack; refrigerate until chilled. Topping Arrange Gingersnap Leaf Cookies along crust (if using).

PER EACH OF 10 SERVINGS about 330 cal, 5 g pro, 21 g total fat (11 g sat. fat), 33 g carb (2 g dietary fibre, 19 g sugar), 102 mg chol, 196 mg sodium, 73 mg potassium. % RDI: 4% calcium, 11% iron, 61% vit A, 16% folate.