Ingredients
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated
milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
Directions
Preheat oven to 400 degrees F (200 degrees C).
Halve pumpkin and scoop out seeds and stringy portions. Cut
pumpkin into chunks. In saucepan over medium heat, in 1 inch of
boiling water heat the pumpkin to a boil. Reduce heat to low, cover
and simmer for 30 minutes or until tender. Drain, cool and remove
the peel.
Return pumpkin to the saucepan and mash with a potato masher.
Drain well.
Prepare pie crusts by mixing together the flour and salt. Cut
shortening into flour, add 1 tablespoon water to mixture at a time.
Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball. On a lightly
floured board roll dough out to 1/8 inch thickness. With a sharp
knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie
pan. Gently roll the dough around the rolling pin and transfer it
right side up on to the pie pan. Unroll, ease dough into the bottom
of the pie pan.
In a large bowl with mixer speed on medium, beat pumpkin with
evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and
salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until
when a knife is inserted 1 inch from the edge comes out clean.
