1. Crust: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) cold water over flour mixture. Using a fork, mix until dough is slightly moist. Add remaining cold water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.
2. Preheat oven to 350ºF (180ºC). On a floured surface, roll out pastry to 1/8” (3 mm) thickness. Fit pastry in 10” (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
3. Filling: In a large bowl, whisk together pumpkin purée, sugar, eggs, flour, spices and salt until smooth and well combined. Gradually whisk in evaporated milk. Fill pie shell with mixture.
4. Bake in bottom third of oven for 60-70 minutes or until set. Let cool completely on rack.

Note:

1. There is a difference between pure pumpkin purée and pumpkin filling. Make sure to use 100% pumpkin purée so you can add your own spices and sugar.
2. Filling can be split between two 9” (23 cm) pie crusts. Bake 40-45 minutes or until set.