Pumpkin Pie Recipe

Pumpkin Pie

• Pie Crust
• 2 C. (500 mL) all-purpose flour
• ³/₄ tsp. (4 mL) salt
• 1 C. (250 mL) Crisco^® All-Vegetable-Shortening
• 1 egg
• 2 Tbsp. (30 mL) cold water
• 1 Tbsp. (15 mL) white vinegar
• Filling
• 1 ³/₄ C. (425 mL) pumpkin puree
• 1 C. (250 mL) packed brown sugar
• 2 eggs
• 2 Tbsp. (30 mL) all-purpose flour
• 1 tsp. (5 mL) ground Saigon cinnamon
• ¹/₂ tsp. (2 mL) ginger
• ¹/₂ tsp. (2 mL) nutmeg
• ¹/₄ tsp. (1 mL) cloves
• ¹/₂ tsp. (2 mL) salt
• 1 can (354 mL) regular or 2% evaporated milk