Pumpkin Custard Pie

This has a different, and interesting crust.  I made it with Blue Hubbard from our garden this time. Kim Merchant really liked it and asked me to bring it next time I bring a dish to share to one of our pot luck dinners.  You really shouldn't make just one.

Ingredients

3/4 cup chopped pecans, toasted

1 cup plus 2 Tbl flour

1/2 tsp ground ginger

1/2 tsp salt

7 Tbl Butter flavored Crisco

6 Tbl ice water

1 tsp vinegar

Filling

2 eggs

1/2 tsp salt

1 Tbl pumpkin pie spice

15 oz solid pack pumpkin or Blue Hubbard squash, cooked and drained.

1 can sweetened condensed milk (14 oz)

Directions

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. For filling, in a large bowl, beat the eggs, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers (ha ha). Yield: 8 servings.