Pumpkin Custard Pie With Green Cardamom Ice Cream

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The pie dough:

21/3 cups all-purpose flour

1/4 pound cold butter, cubed

1/4 pound shortening

1/2 cup ice water

2 teaspoons kosher salt

The pumpkin filling:

2 cups pumpkin puree, fresh or canned (if fresh, finely pureed and passed through a food mill or strainer)

2/3 cup maple syrup

11/3 cups heavy cream

2/3 cup whole milk

5 eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/3 teaspoon nutmeg

1/3 teaspoon ground ginger

11/3 teaspoons cinnamon

-- Green Cardamom Ice Cream (see recipe in article link)

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