Pumpkin Pie

Thanks to Mykle for this recipe!Pumpkin:
1 Pie pumpkin (See here for more details)

Wash outside of pumpkin. Cut down the middle of the pumpkin and scrape out all the guts. Slice pumpkin into a handful of crescent chunks. Steam on stove top until meat is tender. The skin should just basically fall off at this point. Scrape all the meat into a blender and puree. Put puree in small mesh strainer and get as much excess water out as you can.

Crust:

1.5c flour
2T sugar
1/2t salt
1/6 c. shortening
1/3c. butter
1/3c. cold water

Mix flour, sugar, and salt. cut in shortening and butter. Sprinkle in water evenly wetting the dough. gently mix- don't over do it. Chill for 3 hrs.
Roll out on wax paper- transfer into pie dish by flipping wax paper upside down into pie plate. Cut edges 1/2 over edge. Fold edge under and finish crust the way you want. Coat crust with 1 egg white and 1T milk and then sprinkle sugar over top (I like sweet crusts)

Pie Filling:

1c. sugar
1 1/2t cinnamon
1t ground cloves
1t all spice
1/2t ginger
1/2t vanilla
3 eggs (4 if you want it fluffier)
3c pumpkin puree
1.5 cans (12 oz. each) of evaporated milk
**You can use 2T of pumpkin spice if you want instead of the individual spices**

Mix it all together

Bake 425 for 15min
Decrease temp to 350 for 45-60 min

Depending on how deep of a pie dish you have, filling can make up to 2 pies