Pumpkin Pie

Ingredients

• 1 cup All-purpose flour
• 3 tablespoons Water
• 5 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1/2 teaspoon Salt
• 1 1/2 cups Canned pumpkin puree
• 1/2 teaspoon Ground ginger
• 2/3 cup Brown sugar
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 2 Eggs
• 2 cups Milk

Instructions

1. 1In a bowl, combine flour and salt. Cut in the butter (or shortening) until the mixture resembles coarse crumbs. Gradually add water, mixing until a stiff dough forms. On a lightly floured surface, roll the dough to 1/4-inch thickness.
2. 2Place the rolled-out dough into individual muffin tins, creating small pie crusts. Fill the crusts two-thirds full with the pumpkin filling.
3. 3In a separate bowl, mix together the pumpkin puree, ginger, brown sugar, salt, cinnamon, eggs, and milk. Mix until well combined.
4. 4Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the crust is golden brown and the filling is set.