Pumpkin Pie

Directions

1. Mix the sifted flour, sugar and salt in a large bowl. Add butter, margarine and peanut butter and mix using an electric mixer until it resembles coarse meal. 
2. Add cold water and mix until the dough starts to come together. 
3. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least half an hour.
4. Roll out the dough and fit it into the pie pan, trimming any excess dough from the edge of the pie plate. (Optionally, use a cookie cutter or knife to cut out fall themed shapes from any access dough to decorate the top of the pie, if desired.)
5. Preheat the oven to 425F.
6. In a large mixing bowl, whisk together all of the dry ingredients. 
7. Add the pumpkin puree, milk, cream cheese, orange peel and eggs, and using an electric mixer mix until well combined. Pour into the pie shell.
8. Bake at 425F for for 15 minutes. Reduce temperature to 350F (keeping the pie in the oven); bake for 40 to 50 minutes longer, or until the pie is set.
9. Remove from the oven and let cool completely on a wire rack.