Classic Pumpkin Pie

Ingredients

• 1 cup flour all-purpose
• 0.5 teaspoon salt 
• 0.3 cup shortening 
• 2 tablespoons water cold
• 2  eggs 
• 0.5 cup sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon salt 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon ground cloves 
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 12 oz evaporated milk canned
• 0.5 cup whipping cream 
• 1 tablespoon sugar 
• 0.3 teaspoon pumpkin pie spice 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• plastic wrap
• hand mixer
• aluminum foil
• rolling pin

Directions

1. In medium bowl, mix flour and 1/2 teaspoon salt.
2. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
3. 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).
4. 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.
5. Heat oven to 425°F. 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.
6. In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients.
7. Place pastry-lined pie plate on oven rack to prevent spilling the filling.
8. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
9. Bake 15 minutes. Reduce oven temperature to 350°F.
10. 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.
11. In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
12. Serve pie topping with whipped cream.