Traditional Pumpkin Pie

Ingredients
1  recipe Pastry for Single-Crust Pie (see below)
1  15-ounce can pumpkin
2/3  cup sugar
1  teaspoon ground cinnamon
1/2  teaspoon ground ginger
1/2  teaspoon ground nutmeg
3   slightly beaten eggs
1  5-ounce can  (2/3 cup) evaporated milk
1/2  cup milk
 
Directions
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.

2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
 
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
 
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings. 

Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. 

Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours. 
Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.

Source:  Better Homes & Garden