Homemade pumpkin pie

Mix flour and salt together in a bowl.

Cut in shortening with a pastry blender until mixture resembles coarse crumbs.

Mix in 3 tablespoons cold water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon cold water if needed.

Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place a 9-inch pie pan upside-down on the dough, use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

For filling, beat mashed cooked pumpkin, condensed milk, brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg and salt in a large bowl with an electric mixer until smooth.

Pour the filling onto the prepared crust.

Preheat the oven to 400 degrees F (200 degrees C). Bake in the oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes.

Remove from the oven and cool to room temperature before serving.