Pumpkin Pie

Pastry for 8 or 9 inch Pie
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup butter
3 to 4 tablespoons ice cold water

In medium bowl, combine flour and salt. Add butter in small pieces and using a pastry blender or fork cut butter into flour mixture until its particles look like small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with a fork. Add water until dough is just moist enough to hold together. Too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling. Form dough into ball; place on well floured pastry cloth or surface. Flatten ball slightly; smooth edges. With lightly floured rolling pin, roll dough to a circle 1 inch larger than inverted 8 or 9 inch pie pan. Fold pastry into quarters; place in pan and unfold, easing into pan. Press in place. Fold edge of pastry under, even with rim and flute. Pour in filling and bake as directed in recipe.

Pumpkin Pie Filling:
2 eggs
2/3 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon cloves
1-1/2 cups canned or cooked pumpkin
1 cup evaporated milk or light cream

Heat oven to 425F. Prepare pastry. In a large bowl, beat eggs slightly. add remaining ingredients; blend well. Pour into pastry lined pan. Bake for 15 minutes. Reduce oven temperature to 350F and continue baking 8 inch pie for 35 minutes and 9 inch pie for 45 minutes or until knife inserted near center comes out clean. Cool. Serve plain or with whipped cream.

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