Traditional Pumpkin Pie
2 cups all-purpose flour
FILLING:
6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and 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 scraps aside if leaf cutouts are desired) and flute edges. Set shells aside. For filling, beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 for 10 minutes. Reduce heat to 350; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. If desired, cut the pastry scraps with a 1 in, leaf-shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 for 10-15 minutes or until lightly browned. Place on baked pies. Yield: 2 pies (6-8 servings each).