Ingredients

2 cups all-purpose flour

1 tbs. plus

1 tsp. sugar

1/2 tsp. salt

1/2 cup cold unsalted butter, cut into small squares

1/4 cup plus 2 tbs. solid vegetable shortening

1 tbs. white vinegar

For the filling

1/2 cup dark brown sugar

1 cup light corn syrup

1/4 cup butter

1/2 cup maple syrup

1 1/2 tsp. kosher salt

1 tsp. vanilla extract

1/4 cup bourbon

3 eggs

2 cups fresh cranberries

1 cup chopped pecans

Pumpkin-Pie Ice Cream

2 cups cream

1 cup milk

1 1/4 cups dark brown sugar

1 1/4 cups pumpkin purée

5 egg yolks

2 tbs. light corn syrup

1/4 tsp. salt

1/2 tbs. Linzer spices (or substitute pumpkin-pie spice)

1/2 tbs. powdered sugar

1/2 tsp. Angostura bitters

Instructions

Pie crust

In a food processor or medium bowl, mix the flour, sugar, and salt briefly. Add the butter and shortening, and cut the ingredients together until the mixture resembles small crumbs. In a separate bowl, combine the vinegar and 2 tbs. water, and add to the crumb mixture, mixing briefly. If necessary, add just enough cold water for the dough to come together. Gather it into a ball, then wrap in plastic wrap and chill for at least half an hour. On a lightly floured surface, roll the dough out fairly thin into a neat circle. Fit it, without stretching, into a buttered deep 9 1/2- or 10-inch pie pan. Form a high fluted border. Chill the pie shell.

For the filling

Preheat the oven to 400 degrees. Combine brown sugar, corn syrup, and butter in a saucepan over low heat until butter is melted and sugar is dissolved. Remove from heat and let cool completely. In a large bowl or KitchenAid mixer, add the maple syrup, salt, vanilla extract, bourbon, and eggs, beating until well combined. Add the cooled melted-butter mixture, and mix well. Stir in the cranberries and pecans, and pour into a prepared pie crust. Bake the pie for about 40 to 50 minutes or until the filling is firm. Cool to room temperature before serving with pumpkin-pie ice cream.

Pumpkin-Pie Ice Cream

In a saucepan set over medium heat, combine the cream, milk, sugar, and pumpkin purée, and stir until the sugar has dissolved and the mixture is simmering. Remove from heat. In a medium bowl, whisk together the egg yolks. Temper the yolks by slowly drizzling one third of the milk-cream mixture into the yolks, constantly stirring gently (but not whisking) with a whisk, taking care not to cook the yolks. Pour the tempered egg yolks slowly into the milk-cream mixture while constantly whisking. Stir in the corn syrup, salt, Linzer spices, powdered sugar, and Angostura bitters. Return the saucepan to the stovetop, and, over low heat, stir the custard until it is thick enough to coat the back of a spoon, 5 to 8 minutes. Refrigerate for at least 2 hours. Transfer the custard into an ice-cream machine, and freeze according to the manufacturer’s specifications.