Directions

1. For the crust:
   • Mix flour, salt, and sugar, then cut in shortening with fork or pastry cutter until crumbly.
   • Add egg, water, and vinegar.
   • Scrape out of bowl onto floured surface. Roll into ball, wrap in plastic wrap, and refrigerate ½ to hour.
   • Roll dough out on a floured surface and place in pie pan.
2. For the filling:
   • Cut pumpkin in half and scrape out seeds and string membranes of pumpkin.
   • Quarter pumpkin. In a double steamer, steam pumpkin until soft and skin peels off by touch (45 minutes to 1 hour).
   • Mash with potato masher, then squeeze water out of mashed pumpkin through cheesecloth.
   • Pre-heat oven to 425 degrees
   • Combine pumpkin, sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and vanilla, and mix well.
   • Add eggs and milk. Mix well.
   • Pour into unbaked pie crust. Bake for 15 minutes.
   • Reduce heat to 350°F and cover crust edge. Bake for 40 to 50 minutes.
   • Let cool 3 hours before serving. Refrigerate.