Rosemary Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons fresh Soli Organic rosemary, minced
• 6 tablespoon cold, unsalted butter
• 1/4 cup cold vegetable shortening
• 1/2 cup cold vodka

Pumpkin Filling:

• 2 cups canned pumpkin (NOT canned pumpkin pie filling)
• 1 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 2/3 cup heavy cream
• 2/3 cup milk
• 4 large eggs

Prepare the Rosemary Crust:

1. Pulse flour, salt, sugar, and rosemary in a food processor until well combined.
2. Add butter and shortening, cut into ¼ inch pieces, and pulse until dough resembles damp sand.
3. Add vodka and pulse until the dough comes together into a ball.
4. Turn out onto wax paper and press into a flat disc. Put in the refrigerator to chill for fifteen minutes.
5. Meanwhile, pre-heat the oven to 375 degrees Fahrenheit.
6. Remove dough from refrigerator and roll out into a 12-inch circle.
7. Transfer dough circle to pie pan and press into pan, fluting edge on top of the pans outer rim.
8. Line crust with foil and fill with pie weights. Blind bake 20-25 minutes, or until the outer edge of the crust is lightly browned. Leave oven on.

Make the Pie:

1. Combine pumpkin puree, brown sugar, spices, and salt in a food processor and pulse for one minute or until well-combined.
2. Transfer pumpkin mixture to a large saucepan and cook over medium-high heat for 5-7 minutes until thick and shiny. Remove from heat.
3. While pumpkin mixture is cooking, whisk together heavy cream, milk, and eggs until well combined.
4. Whisk cream, milk, and egg mixture into pumpkin mixture.
5. Pour pumpkin filling into pre-baked pie shell.
6. Put pie in oven, and then turn oven down to 300 degrees Fahrenheit.
7. Bake for 45-50 minutes, or until pumpkin filling is set and starting to crack slightly, and crust is well browned. Remove from oven and let cool to room temperature and chill in the refrigerator overnight.
8. Serve topped with lightly sweetened whipped cream and rosemary sprigs for garnish.