- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner.
Ingredient:
- 4 cups all-purpose flour (about 17 ounces), plus more for dusting
- 1 teaspoon salt
- 3/4 cup cold unsalted butter (6 ounces), cut into cubes
- 3/4 cup cold lard (preferably leaf lard or Tenderflake) (6 ounces), cut into small cubes
- 2/3 cup ice water, plus more as needed
- Filling
- 2 large eggs
- 1 (15-ounce) can pumpkin
- 1/4 cup orange liqueur (such as dry Curaçao or Grand Marnier)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 cup evaporated milk, divided
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 4 ounces cream cheese, softened
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon vanilla extract
