Grandpa Jim’s Pumpkin Pie
Fill a Pie Plate with your favorite crust or if you prefer baking your own.
1 cup Gold Medal™ all-purpose flour
½ teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Pumpkin Pie Filling
½ cup sugar
1 ½ teaspoon ground cinnamon
½ teaspoon salt
¾ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
2 cup fresh pureed pumpkin
1 can (12 oz) evaporated milk
Heat oven to 425 degrees
In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.