- Pie Crust
- 2 cups Robin Hood® Original All Purpose Flour
- 3/4 teaspoon salt
- 1 cup Crisco® All Vegetable Shortening
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
- Filling
- 1 3/4 cups pumpkin puree
- 1 cup packed brown sugar
- 2 eggs
- 2 tablespoons Robin Hood® Original All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (370 ml) can Carnation® Regular or 2% Evaporated Milk
- Preheat oven to 350 degrees F (180 degrees C).
- Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Flatten dough into a circle about 6″ (15 cm). Wrap and chill 15 minutes for easier rolling.
- Roll the dough on a lightly floured surface into a circle 2″ (5 cm) wider than 10″ (25 cm) pie plate. Transfer into pie plate. Press into bottom and up sides of plate. Trim overhang and flute edges.
- Filling: Whisk together pumpkin, brown sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture.
- Bake in preheated oven, on bottom rack for 60 to 70 minutes or until set. Cool on wire cooling rack.