There's nothing like the smell and taste of a fresh pumpkin pie hot out of the oven. It is the quintessential autumn comfort food. Here's a classic, easy-to-make recipe that features earthy spices and not too much sugar. Enjoy!
Preheat oven to 425 F. Line a 9-inch pie tin with one crust. With a mixer or wooden spoon, mix pumpkin, milk, eggs, sugar or molasses, spices, salt, and flavoring. Pour into pie crust. Bake for 15 minutes at 425 F., then reduce the heat to 350 F. and bake for 45 minutes longer or until center jiggles slightly when pan is shaken. Makes 6 to 8 servings.
Toss the flours together in a broad bowl. Cut in shortening with a pastry blender, two knives, or better yet, your food processor. Blend until mixture looks like coarse meal. Add ice water, 1 tablespoon at a time, tossing flour and shortening mixture with a rubber spatula after each addition until a ball of dough begins to form. Add only enough to make the dough cling together. Chill. Roll out to fit a 9-inch pie pan.