Homemade Fresh Pumpkin Pie

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.

With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll easing dough into the bottom of the pie pan.

In a large bowl beat pumpkin with evaporated milk eggs brown sugar cinnamon ginger nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.