Beaman Family, Dessert
Filling:
1 c. lightly packed brown sugar
1 1/2 c. canned or cooked pumpkin
1/2 t. salt
2 eggs
1 t. cinnamon
1/4 t. nutmeg
1 2/3 c. evaporated milk
1/4 t. ginger
Pie Crust (9 inch single crust, unbaked pie shell):
1 c. flour
1/2 t. salt
1/3 c. vegetable shortening
2 + T. milk
Stir together flour and salt thoroughly.
Cut in shortening.
Stir in milk and knead to combine.
Roll out and place in pie plate.
Mix filling ingredients until smooth.
Place in unbaked pie shell.
Bake in 425 degree F. oven for 15 minutes.
Lower temperature to 350 degrees F. and continue baking about 35 minutes (or until custard is firm and tooth pick comes out clean).
If cooking in Pyrex, reduce heat to 400 and 325 and cook on second or third rack from the bottom of the oven.
We always had pumpkin pies at Thanksgiving and Christmas. I had to make several in order to feed our entire family and to have plenty left over to eat in the days to follow. They seemed especially good after chilling overnight.