1/2 recipe Basic Pie Crust (recipe below) or 1 store-bought pie crust
1 cup canned pumpkin
1/2 cup (1 stick) unsalted butter or margarine, melted
1/2 cup sugar
1/2 teaspoon nutmeg
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/3 cup pareve whipping cream or soymilk or coconut milk
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1/2 tablespoon baking powder
For the Basic Pie Crust (makes enough for 2 shells)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted margarine or shortening, cut into small cubes 1/4 cup ice water, or more as needed
Preheat oven to 350°F.
Flour a work surface well and press the dough into a disk. Roll evenly in all directions with a rolling pin until you have a round crust that is 10-inches in diameter.
Line a 9-inch pie plate with a piecrust and crimp the edges. Prick the bottom of the crust in a few places with a fork then bake the shell for 15 minutes, or until it is lightly golden. Remove from the oven to a wire rack and cool completely. Turn off oven.
In in a large bowl mash pumpkin, melted margarine, sugar, nutmeg, cinnamon, vanilla, lemon and almond extracts. Stir in the pareve whipping cream and eggs one at a time, beating well after adding each. Stir in the flour and salt and baking powder, and beat well.
Pour the filling into the prebaked piecrust and refrigerate for 1 hour, this will allow the pie to puff higher when you bake it.
Preheat the oven to 350°F. Bake the pie for 40-45 minutes, until the pie is firm when jiggled and lightly browned on top.
For the Basic Pie Crust:
In a large bowl, whisk together the flour and salt. Add the margarine with a pastry cutter or fork until the mixture is crumbly with pea-size pieces. (Or pulse in a food processor.) Gradually add the ice water, mixing gently until you can form the dough into a ball. The ball should stick together but still be crumbly. Do not knead the dough! Cut the ball in half and wrap up each half in plastic. Chill for 30 minutes or freeze up to three months.