Pumpkin Pie

<p>Heat oven to 425°F. </p>

<p>In a medium bowl, mix flour and salt. Cut in shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary).</p>

<p>Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Using a floured rolling pin, roll pastry into circle 2 inches larger than an upside-down 9-inch glass pie plate. Fold pastry into fourths; place in a 9-inch glass pie plate. Unfold and ease into the pie plate, pressing firmly against the bottom and side and being careful not to stretch the pastry. Trim the overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll pastry under, even with the plate; press with the tines of a fork or flute if desired.</p>

<p>Carefully line pastry with a double thickness of foil, gently pressing foil to the bottom and side of pastry. Let foil extend over the edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If the crust bubbles, gently push the bubbles down with the back of a spoon.</p>

<p>Meanwhile, in a large bowl, beat eggs slightly with a wire whisk or an electric mixer. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin, and milk.</p>

<p>To prevent spilling, place pastry-lined pie plate on the oven rack before filling. Carefully pour pumpkin filling into the hot crust, and cover the edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. Bake 15 minutes.</p>

<p>Reduce oven temperature to 350°F. Bake about 45 minutes longer or until a knife inserted in the center comes out clean. Place pie on a cooling rack. Cool completely, about 2 hours.</p>

<p>In a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in the refrigerator.</p>