------------------------------------PIE------------------------------------
      1 cn Pumpkin (16oz)

      1 c  Honey

      2 T  Molasses

      2 t  Cinnamon,ground

    1/4 t  Allspice,ground

    1/4 t  Cloves,ground

      1 pn Salt

      4    Eggs,large

      1 c  Cream,heavy

    1/2 c  Cranberries,fresh,cooked

-----------------------------SHORT PASTRY CRUST-----------------------------
      1 c  Flour,all-purpose

      1 pn Salt

      4 T  Butter,unsalted,cut/bits

  1 1/2 T  Vegetable shortening,solid

      3 T  Water,cold

  *** SHORT PASTRY CRUST ***
  Sift the flour and salt together into a large bowl. With 2 knives or a
  pastry blender, cut in the butter and shortening until mixture is the
  texture of coarse crumbs. Add only enough water to make a soft dough. Form
  into a ball, wrap in wax paper and chill for at least 1 hour.
  *** PIE ***
  1. Roll the crust dough on a lightly floured surface to a 1/8" thickness

  and place in the bottom of a 10" pie pan. Trim and flute the edges.
  2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and

  spices in a food processor and process until well blended. With the
  processor on, add eggs one at a time, processing a few seconds after each
  addition. Transfer to a large bowl.
  3. Beat the cream in a large bowl until doubled in volume. Fold into the

  pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
  the heat to 350' and bake until a toothpick inserted in the center comes
  out clean, about 40 minutes longer. Arrange cranberries in a circle on top
  of pie.