- 1 1/3cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons chilled lard, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- 2/3 cup sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 3/4 cup half and half
- 2/3 cup whipping cream
- 2 large eggs
- 1 large egg yolk
- 1 cup canned pure pumpkin
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Mincemeat Ice Cream
- Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
- Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
- Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
- Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.