Classic Pumpkin Pie With Yogurt Whipped Cream

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tbsp more water if necessary. Shape into disc. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 13-inch (33 cm) circle; fit into 9-inch (23 cm) pie plate. Trim, leaving 1-inch (2.5 cm) overhang; fold under and flute edge.

Line pastry with foil to cover edge; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden, about 30 minutes. Remove foil and weights; bake until golden brown, about 10 minutes.

Meanwhile, in cheesecloth-lined strainer set over bowl, drain pumpkin with 2 plates set on top for 1 hour; discard liquid.

In bowl, whisk together pumpkin, cream, eggs, brown sugar, honey, brandy (if using), ginger, cinnamon, salt, cloves and nutmeg; scrape into pie crust.

Bake in 350°F (180°C) oven until crust is golden and filling is set, about 45 minutes.

Let cool on rack. (Make-ahead: Lightly cover and set aside for up to 24 hours.)

Yogurt Whipped Cream: In bowl, whip together cream, yogurt, sugar and vanilla.
(Make-ahead: Refrigerate in airtight container for up to 24 hours.) To serve, dollop over slices of pie.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Source : Canadian Living Magazine: October 2011