Traditional Pumpkin Pie

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 4-6 tablespoons cold water

FILLING

• 6 eggs

• 1 (29 ounce) can solid-pack pumpkin
• 2 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 2 cups evaporated milk

Directions

1. 1

   In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 inches beyond edge of plate. Flute edges.

2. 2

   For filling, beat eggs in a large bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.

3. 3

   Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.