Pumpkin Pie

Instructions

Pumpkin Pie

1. Preheat oven to 400 Degrees Farenheit. Prepare and roll out pastry for single-crust pie. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 15 minutes. Remove foil
2. Meanwhile, for filling, in a large bowl combine next six ingredients (through cloves). Stir in eggs. Gradually stir in half-and-half just until combined.
3. Place baked pastry shell on oven rack; pour filling into pastry shell. Cover edge of pie loosely with foil. Bake 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife comes out clean. Cool on a wire rack 1 hour. Cover and chill within 2 hours. If desired, serve with whipped cream.

Pie Crust

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size
2. Sprinkle 1 tbsp of water over part of the flour mix; toss with a fork. Pish moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding water until mixture begins to come together. Gather pastry into a ball, kneading gently until it just holds together.
3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry into a 12 inch circle.
4. Fold pastry circle into fourths and transfer to a 9 inch pie plate. Unfold and ease pastry into pie plate without stretching it.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate\'s edge; crimp edges as desired. Do not prick pastry.