Pumpkin Pie

Ingredients

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

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• hand mixer

Directions

1. Heat oven to 425F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened.
2. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
3. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
4. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate.
5. Bake 15 minutes.
6. Reduce oven temperature to 350F.
7. Bake about 45 minutes longer or until knife inserted in center comes out clean.
8. Place pie on cooling rack. Cool completely, about 2 hours.
9. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form.
10. Serve pie with whipped cream. Store in refrigerator.