For Filling
1 14 oz can canned solid –pack pumpkin (about 2 cups)
1 cup buttermilk
1/2 cup skim milk
2 large eggs
3/4 cup packed demerara brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/4 teaspoon course kosher salt
Whisk together pumpkin, buttermilk, milk, eggs, brown sugar, spices and salt, and then pour into baked pastry shell.
Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly.
Filling will continue to set as pie cools. Transfer to rack and cool completely.
For Pastry
1½ cups sifted all-purpose flour
½ tsp salt
½ cup butter
4 to 5 tablespoons cold water
Sift flour and salt together; cut in shortening with fingers or pastry blender until pieces are the size of small peas. Sprinkle the water, one tablespoon at a time and toss with fork. Repeat until all is moistened.
Form into a ball. Flattened on lightly floured surface by pressing with edge of hand 3 times across in both directions.
Roll from center to edge until 1/8 inch thick.
Preheat oven to 375 degree F.
Line pie shell with foil and fill with pie weights
Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more.
Cool in pan on a rack.