Method

In a mixing bowl, combine flour and salt. Cut in the shortening with a  pastry blender (or rub in with your fingertips) until mixture  resembles coarse oatmeal with a few larger pieces. The fine crumbs   produce tenderness, the larger produce flakiness.  

Stirring briskly with a fork, gradually add just enough water, 1 tbsp at a time, to make the dough hold together. Gather into a ball then flatten into a disk on a lightly floured work surface. Roll out dough and line a pie plate with the pastry, keeping the trimmings. With a small cookie cutter of  your favorite shape (fall leaves, turkeys, pumpkins), or with a paper guide if you have one, cut them out from the pastry trimmings. Moisten the pie shell rim with cold water and arrange the shapes around the edge. Put in refrigerator to chill while fixing the filling. 

Beat eggs lightly.  When light, beat in pumpkin, sugar, cinnamon, ginger, allspice, nutmeg, salt, and cream. Pour into the  chilled, prepared pie shell.

Bake the pie in a preheated 425° F oven for 15 minutes. Reduce heat to 350° F and bake for about 45 minutes more, or until a tester inserted into the center of the pie comes out
clean. Let cool on a wire rack and serve.

Contributor: pat ciesla

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