PIE CRUST----
Add to Bowl: 1-1/2 cups flour, 1/2 tsp salt, and 1/2 cup 70 degree shortening (Crisco). Using a pastry blender, work together until mixture is pea size.
2
Stir in 3 tbsp water (1 tbsp at a time) until the mixture holds together when you gather it into a ball.
3
Roll it out, using a rolling pin. Place carefully into 9" pie pan. Trim excess crust around pie pan and flute edges. Set aside.
4
PUMPKIN FILLING----Add to Bowl: 1-3/4 cups canned pumpkin, 1-1/3 cups sweetened condensed milk (15-oz can), 1 egg, 1/2 tsp salt, 1/2 tsp cinnamon, and 1 cup hot water.
5
Using electric mixer, beat together until creamy.
6
Pour into pastry-lined pie pan.
7
Bake at 375 degrees for 50 to 55 minutes, until knife inserted in side of filling comes out clean.
8
Optional: Garnish, if desired, with whipped cream.
