Prepare Baked Piecrust; set aside. Preheat oven to 350°F. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cardamom; set aside. In a large bowl combine the 1 cup sugar, flour, salt, and 1/4 teaspoon cardamom; mix well. Add pumpkin and mix well. Add eggs; stir to combine.
Combine the buttermilk, melted butter, and vanilla bean paste. Gradually add liquid mixture to pumpkin mixture, stirring just until combined. Carefully pour pumpkin mixture into baked pastry shell; sprinkle with half of the sugar mixture. Cover edges to prevent overbrowning. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool on a wire rack. Chill within 2 hours. Sprinkle with remaining sugar mixture.
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19 g fat
(10 g saturated fat,
2 g polyunsaturated fat,
6 g monounsaturated fat),
106 mg cholesterol,
371 mg sodium,
52 g carbohydrates,
2 g fiber,
32 g sugar,
6 g protein.
In a medium bowl combine flour, sugar, and salt. Use a pastry blender to cut in butter and shortening until pea-sized. Add 1 tablespoon water over a portion of the flour mixture, tossing gently with a fork. Move moistened dough to the side of the bowl and continue with remaining water until all dough is moistened. Knead together dough in about 6 to 8 strokes until it holds together. Wrap dough in plastic wrap and chill for 30 minutes.
Preheat oven to 425°F. Roll dough on a lightly floured surface into a 13-inch circle. Fold dough into quarters and transfer to a 9-inch pie plate with point in the center; unfold. Trim edges of pastry about 1/2 inch beyond edge of pie plate. Fold the extra pastry under itself to form the edge.
Crimp edge of pie crust as desired. Poke sides and bottom of crust with a fork. Line pastry with a double thickness of foil and weight the dough with pie weights or dried beans. Bake crust for 10 to 12 minutes or until dry and set. Carefully remove foil and weights and bake another 3 to 4 minutes or until very lightly brown. Cool completely.