Ingredients 2 cups all-purpose flour 3/4 teaspoon salt 2/3 cup shortening 4 to 6 tablespoons cold water
filling: 6 large eggs 1 can (29 ounces) pumpkin 2 cups packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon each ground cloves, nutmeg and ginger
Directions Preheat oven to 450°. Add flour and salt to a large bowl; chop in shortening until crumbly. Stir in water with a fork until dough forms a ball.
Divide dough in half. Roll each piece to fit a 9-inch pie plate on a floured surface. Trim crusts to 1/2 in. beyond plate edge and place in plates. Edge flutes.
Bake 10 minutes. Lower oven temperature to 350° and bake until a knife inserted in the center comes out clean, 40–45 minutes. Let pies cool on wire racks for 1 hour. Serve after 3 hours of refrigeration. Put leftovers in fridge.
For Pumpkins: Roll a small piece of pie dough into a ball and score sides with a blunt knife to form ridges. Place on parchment-lined baking sheet, flatten slightly, and insert a whole clove for the stem.
Refrigerate until hard. Brush with beaten egg and bake 15-20 minutes at 400° until light golden color and cooked through.
Roll pie dough to 1/8-inch thickness and cut narrow strips of various lengths for vines. Place strips on parchment-lined baking sheet and coil as desired. Refrigerate until hard.
Brush with beaten egg and bake 8-10 minutes at 400° till light golden brown. For leaves, roll pie dough 1/8-in. thick. Mini leaf cutters cut leaves. Create veins by scoring leaves with a knife.
Refrigerate until hard. Brush with beaten egg and bake 8-10 minutes at 400° till light golden brown.