Creamy Pumpkin Pie

9 inch Baked Pie Shell
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk

Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.


9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water

Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.