Pumpkin Pie

This is for a nine inch pie.

Crust:
1 cup flour
1/3 cup lard or shortening
dash of salt

Mix these together really well.  It needs to be all crumbled and in small pieces.

Add 1/4 cup very cold water.

Try not to mix very much after you add the water.  It ruins the crust to mix it too much.  When it all holds together well, roll into a circle and put in the pie crust.

Pumpkin filling:

In a blender put 2 eggs and turn it on for about 30 seconds.

Add:

1 cup brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice or what I usually use is 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves.
2 cups pumpkin
1 cup cream or evaporated milk.

Blend well for a minute making sure that it is well blended.  Pour it into the pie shell.

Preheat your oven to 450 degrees and bake it at that temperature for 10 minutes.  This helps to set the custard.  Then reduce the heat to 350 and cook for 40 to 50 minutes, but test it with a knife or toothpick before you pull it out to make sure that it is set.  If the knife comes out "clean" (with no pumpkin clinging to it) then the pie is done.