Pumpkin Pie

From the kitchen of Meghan Moffat Casey

Ingredients:

2 eggs
1 1/2 cup pumpkin
3/4 cups sugar
1/2 Tablespoon molasses
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated mile (heated slightly)

Mix ingredients in order given in the recipe, pour into pie crust.  Bake at 425 degrees for 15 minutes, reduce temperature to 350 degrees and bake an additional 45 minutes until knife inserted in the middle of pie comes out clean.  Serve with whipped cream.

Pastry

Makes two 

2 Cups all-purpose flour

3/4 tsp salt

1 cup vegetable disheartening

1 egg

2 Tablespoons cold water

1 teaspoon white vinegar

In a mixing bowl combine flour and salt.  Add shortening to the flour mixture cutting in with a pastry blender until well blended.  Mix together egg, water and vinegar making sure mixture is cold.  Add to flour and shortening mix with a fork.  Divide dough into two and create two discs. Wrap with plastic wrap and chill for 30 minutes.  Roll out pastry, place in pie pan and fill.