Pumpkin Pie with Domino Sugar

Ingredients:

For the Crust

• 1 ¼ cups All-purpose flour
• ¼ teaspoon Salt 
• ¼ cup Shortening, cold
• 4-5 tablespoons Ice water 

For the Filling

• 1 can (15 ounces) Pumpkin puree
• 2 large Eggs, at room temperature
• ¾ cup Domino® Light Brown Sugar
• 3 tablespoons Unsalted butter, melted and cooled
• 1 can (12 ounces) Evaporated milk
• 1 teaspoon Ground cinnamon
• ½ teaspoon Salt 
• ½ teaspoon Ground ginger
• ¼ teaspoon Ground cloves
• pinch Freshly grated nutmeg
• ½ teaspoon Pure vanilla extract

Directions:

1. In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs. 
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until dough is moistened. Form dough into a ball. Wrap with plastic paper and refrigerate for 30 minutes.
3. Preheat oven to 425°F.
4. Remove the dough from the refrigerator. On a lightly floured surface, flatten the ball of dough with your hands. Roll the dough from center to the edges, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate.
5. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under the edge. Place in the refrigerator to rest while preparing the filling.
6. In a large bowl, mix all the ingredients for the filling until well combined. Pour the filling into the crust.
7. Bake for 10 minutes and then reduce the temperature to 325°F and continue to bake for 30-40 minutes or until the pie filling is set. Remove from the oven and place over a cooling rack.