Traditional Pumpkin Pie

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 4 to 6 tablespoons cold water
• 6 large eggs, room temperature
• 1 can (29 ounces) solid-pack pumpkin
• 2 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon each ground cloves, nutmeg and ginger
• 2 cups evaporated milk
• Pastry for single-crust pie (9 inches)
• 1 large egg, beaten

1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
2. For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.
3. Bake at 450u0b0 for 10 minutes. Reduce heat to 350u0b0; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
4. If desired, use additional pie crust to make decorations.
5. For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined
6. , flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400u0b0 until light golden brown and baked through, 15-20 minutes.
7. For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined
8. and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400u0b0 until light golden brown, 8-10 minutes.
9. For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400u0b0 until light golden brown, 8-10 minutes.
10. Arrange baked pumpkins, vines and leaves on surface of chilled pie.

flour, salt, shortening, cold water, eggs, solidpack pumpkin, brown sugar, ground cinnamon, salt, ground cloves, milk, pastry, egg

Taken from www.tasteofhome.com/recipes/traditional-pumpkin-pie/ (may not work)