Ingredients
1/2 cup all-purpose flour1/8 teaspoon salt2 tablespoons shortening2 tablespoons cold waterFILLING:1/2 cup canned pumpkin1/3 cup evaporated milk1/4 cup packed brown sugar1 egg2 teaspoons sugar1/2 teaspoon pumpkin pie spice1/2 teaspoon maple flavoringDash salt
Preparation
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
