Pilgrim Pumpkin Pie

Ingredients

• 1  eggs 
• 2  eggs beaten
• 12 fluid ounce evaporated milk canned
• 4 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 2 cups heavy whipping cream 
• 0.3 cup honey 
• 0.5 cup ice water 
• 2 cups pumpkin puree 
• 0.5 teaspoon salt 
• 1.8 cups shortening 
• 1 tablespoon distilled vinegar white
• 1 tablespoon sugar white

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt.
3. Cut in shortening until mixture resembles coarse meal.
4. In a small bowl whisk together vinegar, 1 egg, and ice water.
5. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
6. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk.
7. Mix well.
8. Roll out pastry and fit into a 9 inch pie plate.
9. Pour in pumpkin filling.
10. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C).
11. Bake an additional 45 minutes, until filling is set.
12. To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving.
13. Place a spoonful on top of each slice of pie.