Copycat Cheesecake Factory Pumpkin Pie

Ingredients:
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water

3 large eggs, lightly beaten
2 cups canned pumpkin
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 3/4 cup whipped cream, for topping

Directions:
Blend together flour, butter, shortening, and sugar by hand until mixture resembles small crumbs. Add water and toss until mixed in.

Form the dough into a ball, then knead for about 20-30 seconds. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; then place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.

Mix together remaining ingredients and pour into prepared crust. Bake in a 375 degree oven for 40 minutes, or until set.