Traditional Pumpkin Pie
"Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. —Gloria Warczak, Cedarburg, Wisconsin..."
INGREDIENTS
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2 cups all-purpose flour
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3/4 teaspoon salt
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2/3 cup shortening
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4 to 6 tablespoons cold water
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FILLING:
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6 large eggs, room temperature
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1 can (29 ounces) solid-pack pumpkin
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2 cups packed brown sugar
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1/2 teaspoon each ground cloves, nutmeg and ginger
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2 cups evaporated milk
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DECORATIONS (OPTIONAL):
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Pastry for single-crust pie (9 inches)
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1 large egg, beaten
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