Homemade pumpkin pie recipe

This is the way my family makes pumpkin pie for every Thanksgiving.

Pie crust

Flour mixture:

• 1 & 1/4 cup flour
• 3/4 cup shortening
• 1 tsp. salt

Water mixture:

• 1/4 cup water
• 3 tbsp. flour

Mix the ingredients for the flour mixture together, and then mix the ingredients for the water mixture separately.  Add the water mixture to the flour mixture.  If the dough is too gooy, sprinkle it with flour.  Sprinkle flour on the surface where the dough will be rolled flat, and place the dough on the flour.  Coat the rolling pin with flour as well to prevent sticking.  Roll dough flat and check with your hands to make sure it is even.  Hold the pie pan above the flattened dough upside down to check that it is big enough.  Fold the dough in half and then in quarters as this will make it easier to transfer to the pie pan.  Once you have placed the dough in the pie pan, unfold it and trim exess edges with your fingers.  Repair any rips by dabbing water on the dough and pressing it together.

Pumpkin pie filling

Ingredients:

• 2 egg yolks
• 1 & 1/2 cup canned pumpkin (make sure this is plain pumpkin and not pumpkin pie filling)
• 2 tbsp. flour
• 1/2 tsp. salt
• 2 tbsp. baking molasses
• 1/2 cup granulated sugar
• 2/3 cup brown sugar
• 1/2 tsp. cinnamon
• 1/8 tsp each of cloves, allspice, and ginger
• 1 & 1/2 cup milk

Mix all the ingredients except the milk together.  Then add the milk and mix well.  Pour the mixture into the unbaked pie shell and bake at 450 degrees for 10 minutes.  Reduce heat to 325 degrees and bake for one and a half hours.

Once the pie has cooled, serve plain or with whipped cream as a topping.