Completely From Scratch Pumpkin Pie

First you'll need the from scratch pie crust.
This recipe comes from Food.com member Karen=^..^=

Most Incredible No Fail Pie Crust (I only made one pie so I halved the recipe)
What you need:
  • 3 cups flour
  • 1 cup shortening
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 5 to 7 tbsp. cold water
  • 1 tsp. vinegar
Directions:
Cut together flour, shortening and salt until it resembles peas. Combine the egg, water and vinegar in a separate bowl.
Slowly add egg mixture to flour mixture. Stir just until moistened and a soft dough forms.
Divide into 2 disks, wrap and refrigerate until ready to use. When ready, roll it out.
Fit into a pie dish and use with your favorite pie!


And now for the filling:
Grandma's Pumpkin Pie Filling (with fresh pumpkins!)

What you need:
  • 1 to 2 sugar pie pumpkins that will make 1 1/2 cup mashed pumpkins
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 2/3 cup sweet condensed milk
  • 2 eggs
Directions:
Cut one pie pumpkin in half, remove seed, cover with foil
Try and get all the pulpy stuff out. Repeat.
Bake 1 hour at 350.
Scoop out pumpkin and mash.
Mix sugar, cinnamon, nutmeg, cloves, condensed milk and eggs in with 1 1/2 cups mashed pumpkin.
Mix until smooth.
Pour into an unbaked 9-inch pie crust. Bake at 450 for 15 minutes, then lower heat to 325 and cook for another 45 minutes.