Pumpkin Pie

Ingredients:

2 cups flour

3/4 teaspoon salt

2/3 cups shortening

4 to 6 tablespoons cold water

Filling:

6 eggs

1 can (29 oz.) solid-packed pumpkin

2 cups packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon each ground cloves, nutmeg and ginger

2 cups evaporated milk

Instructions:

Pre-heat oven to 450. In a bowl, combine flour and salt, cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On floured surface, roll out each portion to fit a 9-inch pie plate. Place pastry in plates; trim pastry and flute edges. Set shells aside.

For filling, beat eggs in a mixing bowl. Add the pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Cover edges loosely with foil to prevent burning. Bake 10 minutes. Reduce heat to 350; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Remove foil the last 10 minutes of baking. Remove pies from oven and place on wire racks to cool. Store in refrigerator. Serve with whipped cream. Make 2 pies (6 to 8 servings each).