Traditional Pumpkin Pie recipe

2 servings

2 cups all-purpose flour

3/4 teaspoon salt

2/3 cup shortening

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 ground nutmeg

1/2 teaspoon ground ginger

2 cups evaporated milk

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 a floured surface, roll out each portion to fit a 9-in.

pie plate.

Place pastry in plates; trim pastry (set the scraps aside if leaf cutouts are desired) and flute edges.

Set shells aside.

For filling, beat eggs in a mixing bowl.

Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth.

Gradually stir in milk.

Pour into pastry shells.

Bake at 450 degrees for 10 minutes.

Reduce heat to 350 degrees; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

Cool on wire racks.

If desired, cut pastry scraps with a 1-in.

leaf-shaped cookie cutter; place on an ungreased baking sheet.

Bake at 350 degrees for 10-15 minutes or until lightly browned.

Place on baked pies.