Easy Pumpkin Pie

Ingredients

• 1  pie crust dough for apple pie, rolled out and fitted into a 9-inch pie plate
• 2 large eggs 
• 0.8 cup brown sugar packed
• 0.8 cup brown sugar packed
• 0.5 teaspoon vanilla extract 
• 0.5 teaspoon salt 
• 2 teaspoons pumpkin pie spice 
• 15 ounces shortening canned ()
• 1 cup cup heavy whipping cream 
• 2 tablespoons maple syrup pure
• 1 teaspoon granulated sugar 
• 1 cup frangelico 

Equipment

• bowl
• oven
• knife
• whisk
• hand mixer
• aluminum foil

Directions

1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
2. Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
3. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin.
4. Whisk in half-and-half.
5. Pour mixture into cooled pie crust.
6. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
7. Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.