Classic Pumpkin Pie

1. 1

   Preheat oven to 425u00b0F.

2. 2

   For the crust:

3. 3

   In a small bowl, combine flour and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and chill for thirty minutes or until easy to handle.

4. 4

   Roll out pastry on a lightly floured surface to fit a 9-in pie plate. Transfer pastry to pie plate. Trim 1/2-inch beyond edges of plate; flute edges. Set aside.

5. 5

   For the filling:

6. 6

   In a medium-sized bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into crust.

7. 7

   Bake for 15 minutes. Reduce temperature to 350u00b0F and continue baking for 35-40 minutes until knife inserted 1 inch from crust comes out clean. Cool on wire rack. Store in refrigerator.

8. 8

   Crust recipe from Taste of Home Baking cookbook.

* Per serving · 4 servings · Values may vary.