Pumpkin Pie

Mashed Pumpkin Filling

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 or use a food mill.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well.

Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt.
Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons).
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 about 1/8 inch thickness.
With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan.
Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan.
Unroll, easing dough into the bottom of the pie pan.
Bake 8 - 10 minutes until golden brown.
Pour filling into prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.