Best Pumpkin Pie

Ingredients

• 1 purchased or homemade pastry for single-crust 9-inch pie 
• 1  15-oz. can  pumpkin
• 3/4  cup  sugar
• 1  to 1-1/4 tsp.  ground cinnamon
• 1/2  to 1 tsp.  ground ginger
• 1/2  tsp.  salt
• 1/4  to 1/2 tsp.  ground nutmeg
• 1/4  to 1/2 tsp.  ground cloves
• 3    slightly beaten eggs
• 1-1/4  cups  milk

Directions

1. If using purchased pie pastry follow package directions.  If using homemade pastry, follow the directions below. Preheat oven to 375 degrees F.
2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.
3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

Pastry for a Single-Crust Pie: In a medium bowl 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. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry. 

Source: Better Homes & Gardens