What You'll Need:

Step by Step:

Preheat oven to 425 degrees F (220 degrees C).

To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal. In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for pumpkin pie.

To make filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.

Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.

Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.

To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Yield: 8 servings