Homemade Fresh Pumpkin Pie

• Filling
• 2 cups fresh pumpkin, cooked and mashed (not carving pumpkins for halloween)
• 12 ounces evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Crust
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup cold water

1. Preheat oven to 400.
2. Halve poumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1-inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4. Prepare crusts by mixing together bthe flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8-inch thickness. With a sharp knife, cut dough 1 1/2-inch larger than the upside down 8-9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan.
6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1-inch from the edge comes out clean.

filling, fresh pumpkin, milk, eggs, brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, crust, allpurpose, salt, shortening, cold water

Taken from www.food.com/recipe/homemade-fresh-pumpkin-pie-402597 (may not work)