Classic Pumpkin Pie

Ingredients

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

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 425F. 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 350F.
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.