Mix 5 ingredients. In a cup add egg, vinegar, and water to combine. Fold wet ingredients into shortening mixture. Shape in disks and refrigerate for at least an hour.
1 cup pumpkin
3/4 cup sugar
1 cup milk
1/2 tsp cinnamon
1/2 tsp ginger
pinch of salt
Pour ingredients into a rolled out pie shell from the crust made above. Bake in a 450 degree Fahrenheit oven for 10 minutes. Lower heat to 350 degrees and bake for an addition 35 minutes or until center of pie is firm.
This recipe is from my mother. I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas. It has the perfect balance of cinnamon and ginger. Serve with vanilla whipped cream or ice cream.