For the crust: Put flour and
shortening into a small bowl. With 2 knives, a fork, or a pastry blender, cut shortening
into flour until thoroughly mixed. Work on the crust at this time, not after adding
Add water and use a fork to toss quickly. Handle as little as possible. It can be
a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly
and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour
on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get
flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin
to roll crust to fit a 9-inch pie pan.
For the filling: Preheat oven to
425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add
evaporated milk; stir thoroughly. Pour mixture into pie shell.
Bake for 15 minutes. Reduce heat to
350°F and keep baking for 30 minutes longer or until toothpick inserted in center
comes out clean. The center will get firmer as it cools.