Pilgrim Pumpkin Pie

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1 3/4 cups shortening
• 1 tablespoon distilled white vinegar
• 1 egg
• 1/2 cup ice water
• 2 eggs, beaten
• 2 cups pumpkin puree
• 3/4 cup honey
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (12 fluid ounce) can evaporated milk
• 2 cups heavy whipping cream
• 1/4 cup honey
• 1/2 teaspoon ground ginger

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
3. In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
6. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
7. To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

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