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.

Pour into a prepared crust.

Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.