Grandma Pumpkin Pie

Crust

2 cups King Arthur all-purpose flour

1 teaspoon salt

½ cup canola oil

¼ cup cold whole milk

Filling

2 large eggs, lightly beaten

1 can (15-16 ounces) solid packed pumpkin

½ cup light brown sugar

¼ cup sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

Pinch ground ginger

1 orange, zested

1 can (12 ounces) evaporated milk (not light)

Heat oven to 425 degrees. Place a baking sheet in the oven 15 minutes before you're ready to bake.

For the crust: In medium bowl combine four and salt.

In a glass measuring cup pour canola oil and milk, but do not stir; pour into flour mixture and stir with a fork until mixed. Press into a ball, let it rest in cool place, while you mix the filling.

For the filling: In a large bowl whisk the eggs with the pumpkin; add sugars and mix well to combine. Add the salt and spices, orange zest and evaporated milk; mix until well combined.

To roll out crust: Put three-fourths of the ball between 2 sheets of wax paper. You can dampen the counter so the wax paper will not slip. I love using wax paper because crust will not stick to the rolling pin, and it is easy to lift crust and place in pie plate. Fit crust into a 10-inch pie pan and pinch the edges to create a high profile crust. Pour the filling into the pie crust, cover the edges with foil and place on the preheated baking sheet. Bake 15 minutes. Remove foil, reduce heat to 350 degrees and bake additional 20 to 30 minutes until a filling is cooked, when a knife comes out clean.

Serve with freshly whipped cream infused with a bit of orange zest.

Serves nine.

Nancy Heggem, Palatine, runner-up pumpkin category at the Daily Herald Home Baking Challenge