Fluffy pumpkin pie

Whiz the all-purpose flour, cake flour and salt in a food processor.

Add the cubed chilled butter and pulse a few times, then the vegetable shortening and pulse two or three times.

Drizzle in the chilled water a little at a time, adding only as much as the dough needs, and pulse.

Smear the fats and flour into a rough mass and chill a few hours.

Split the doubled dough in half and roll one piece out to around one eighth inch thick; rest the pie shell in the ice box while the filling is made.

Weigh out just under 800 grams of pumpkin puree, three and a half cups.

Add the light brown sugar, granulated sugar, salt, molasses, bourbon whiskey, cinnamon, ground ginger, ground cloves and ground nutmeg.

Add four egg yolks and mix on low speed.

Add one cup heavy cream and three quarter cup milk; the mix should hold itself softly in a spoon.

Weigh the mix, 1700 grams, and halve it to 850 grams per pie; freeze the other half.

Beat the egg whites to stiff peaks, stir a quarter of them in to slacken the mix, then gently fold in the rest.

Fill the pie shell and bake at 450 degrees F for the first 15 minutes. Do not prick the bottom of the pastry.

Turn the oven down to 375 degrees F for another 15 minutes.

Turn it down to 350 degrees F for another 15 minutes.

Stick a toothpick in two inches from the edge; if it comes out clean turn the oven off and leave the door ajar 20 to 30 minutes.

Cool the pie completely and put it in the fridge.

Serve with whipped cream.