Ingredients:

• 1 cup of flour
• 1/4 tablespoon white sugar
• 1 teaspoon salt
• 1/2 cups shortening
• 1 tablespoon distilled white vinegar
• 1 egg
• 1/2 cup water  
• 2 eggs, beaten
• 2 cups pumpkin puree
• 1 cup honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can evaporated milk
• 2 cups heavy whipping cream

Directions:

1. Preheat oven to 425˚F.
2. In a large bowl, mix together flour, 1/4 tablespoon sugar, and 1/2 teaspoon salt. Add shortening a little at a time until mixture resembles coarse meal.
3. In a small bowl whisk together vinegar, 1 egg, and water. Pour about ¼ of this mixture into the flour mixture and stir until dough forms a ball. This is the dough for your pastry.
4. To make filling, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk in a large bowl. Mix well.
5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
6. Bake in the preheated oven for 15 minutes, then reduce heat to 350˚F. Bake an additional 45 minutes, until filling is set.
7. To make Honey Ginger cream: combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger in a large bowl. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Image via Wikipedia

Image via Wikipedia