Traditional, made from scratch, pumpkin pie is a must-have classic dessert for the holidays (or any time of year in my opinion!). This recipe has been passed down through the generations in my family and is my favorite. Enjoy!
Measure flour and salt into bowl with whisk. Cut in shortening thoroughly with pastry cutter (do not overwork). Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened with spatula. Gather dough into ball; shape into flattened round on lightly floured board. Fold into quarters and ease into pie pan. Makes 2 crust pie - 9 inch pan
(For 1 crust pie: Trim overhanging edge and flute. Leftover crust can be used to make roll-ups - butter, sugar, cinnamon. Cut and roll into small logs. Bake 5-10 minutes.)
Add sugar, salt, ginger, nutmeg, and slightly beaten eggs and milk to pumpkin. Mix well. Pour into unbaked crust and sprinkle cinnamon on top. Bake on lower rack of hot oven at 450 for 10-12 minutes. Reduce to 325 and bake for about 45 minutes or until done (when knife comes out clean).