Blue Ribbon Pumpkin Pie

This recipe won a blue ribbon at the Goshen (Connecticut) Fair -- thus the name. The pumpkin pie is nice and firm, not too custardy. It's just a basic pie recipe, but the crust turns out well. Appearance and taste count most at the fair.

Yield: Serves 6-8.

• 1 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cloves
• 3 large eggs
• 1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
• 1 cup light cream or evaporated milk
• 9-inch pie shell, unbaked (recipe follows)

Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a 400 degrees F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

Flaky Pastry

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup Crisco shortening
• 2 tablespoons butter, melted
• 5 tablespoons cold water
• 1 tablespoon vinegar

Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a 400 degrees F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

Pie crust: Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill. Roll out to form 2 crusts. This is foolproof. Makes enough for a double-crust pie.