Cheesecake Factory Pumpkin Pie

Combine the flour, butter, shortening, and sugar in a bowl. Using a pastry blender, blend the mixture until it resembles coarse crumbs.

Stir the water into the flour mixture and stir until a soft dough forms. Knead the dough for 30 seconds then form into a ball. Dust lightly with flour then wrap in plastic wrap. Place in the refrigerator for 1 hour. The dough can be refrigerated for up to 24 hours.

Place the dough between two large sheets of waxed paper. Roll the dough out to an 11-inch circle.

Fit the dough in a 9-inch pie plate. Wrap the dough under the lip of the pie plate and trim off any excess. Lightly prick the bottom of the pie shell with a fork. Place the pie plate in the refrigerator and let chill for 1 hour.

Preheat the oven to 375 degrees F.

Place pie weights or dry beans in the pie shell. Place the pie in the oven and bake at 375 degrees F for 10 minutes. Carefully remove the weights from the shell then bake the shell for 5 more minutes.

While the pie shell is baking, combine the eggs and pumpkin in a mixing bowl. Beat on low speed with an electric mixer until blended.

With the mixer running, add the whipping cream, brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves, and salt. Beat until smooth, scraping down the sides of the bowl as needed.

Pour the pumpkin filling into the crust. Place in the oven and bake at 375 degrees F for 40 minutes or until set in the middle.

Remove the pie from the oven and let cool to room temperature. Serve the copycat Cheesecake Factory pumpkin pie at room temperature or chill before serving.