Directions:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 inches beyond edge of plate. Flute edges.
- For filling, beat eggs in a large bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.
- Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.38 Kcal (1341 kJ) | ||
| Calories from fat | 186.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 32% | |
|---|---|---|---|
| Cholesterol | 112.82mg | 38% | |
| Sodium | 498.63mg | 21% | |
| Potassium | 228.66mg | 5% | |
| Total Carbs | 25g | 8% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 157.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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