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FOR THE CRUST:
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Pre-heat the oven at 350F
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In a large bowl, combine the flour and salt.
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Cut in the lard/butter and rub until the mixture resembles coarse crumbs.
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Stir in the egg/vinegar with a fork.
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If the dough is having trouble forming then stir in cold water by the tbsp until you have a doughy consistency (should be able to form into a ball).
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Roll out the dough on a floured surface(be sure not to over-work the dough, as it will result in a tough pie crust) and line your pie tin accordingly.
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Set aside.
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FOR THE FILLING:
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If using Fresh pumpkin See below.
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Place the pumpkin in a large bowl and Add the butter; mix well.
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Using an electric mixer or whisk, mix in brown sugar, half and half, eggs, spices, cornstarch, and vanilla.
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Beat on medium speed until mixture is smooth.
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Pour the filling into the unbaked pie crust and bake at 350 for approximately 60 minutes, or until the pie is set (if a knife comes out clean from the center).
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Serve cold with whipped cream.
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16
FRESH PUMPKIN:.
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Cut the pumpkin in half, and remove all of the seeds.
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Lightly oil the cut surface of the pumpkin.
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Place the cut side down on a pan lined with foil and lightly oil.
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Bake at 325 degrees F until the flesh is tender when poked with a fork.
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Cool until just warm and scrape the pumpkin flesh from the peel.
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Either mash, or puree and proceed with the aforementioned instructions above.
