Directions:

   To make the crust:

Sift flour, then measure out 2 C. sift flour a second time along with the salt in a medium bowl. Using a pastry cutter, cut in shortening until it resembles coarse cornmeal. Sprinkle in 1 Tb of water at a time, mixing a bit after each addition. Pastry should be just moist enough to hold together but not sticky. Roll out crust to desired size (9 in) and place in pie plate. Bake at 425 degrees for 12-15 minutes until lightly browned before filling. 

   To make the filling:

Mix together the pumpkin, sugar, and milk in a large bowl. Add in the ground spices, egg, flour, and salt. Pour mixture into pie shell. Bake at 500 degrees for 10 minutes. Reduce the heat to 300 degrees and bake for another hour. Serve with whipped cream. 

Ingredients:

Crust:

2 C sifter flour

1 tsp salt

3/4 C shortening

4-5 TB ice water

Filling:

1 C canned pumpkin

1 C sugar

1 C milk

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg, beaten

1 TB flour 

1/4 tsp salt. 

Who doesn't love the classic pumpkin pie?! It's one of my holiday faves (along with pumpkin bread and peanut butter pie). I use a fairly simple crust for this one but feel free to grab a store bought one if you don't want to mess with it.