Bake whole washed pumpkins on a baking sheet for 40 - 45 minutes.
Allow to cool.
Cut pumpkins in half and remove seeds.
Scoop out the pumpkin pulp, mash and set aside.
Makes about 2 - 2½ cups
pie crust:
Combine flour and salt in a medium sized bowl.
Cut in the shortening.
Place the egg and vinegar in a ½ cup, top up with the water from the freezer.
Stir this into the flour mixture.
Stir until a ball is formed.
Shape into 2 small discs and wrap, place in the fridge for 30 minutes.
Roll the dough out on a floured surface large enough to line your pie plate.
Turn oven to 425 degrees
Place pumpkin mash into a food processor and puree until smooth.
Add sugar, salt, cinnamon and nutmeg and evaporated milk.
Blend well.
Pour into a prepared pie crust.
Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 40 - 50 minutes or until a knife inserted into the center comes out clean. Let cool for two hours.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/scratch-pumpkin-pie/