Regardless of what the recipe says, do not substitute butter for shortening. In fact, do not use butter-flavor shortening. Any decent baker will tell you that white shortening is what you use. Unless you want inferior results, in which case butter will work well.

i used an instant read therm and checked for doneness. i think i pulled it out when the center was still jiggly and at 140 degrees.

tonight is pecan pie time. i'm in friendly competetion with the old lady across the street. we just exchanged slices of pumpkin pie. mine is smooth and updated..we will see.

I was going to say this plus "and my daughters are at school."

Vash,
I made pumpkin pie for thanksgiving and followed this website, it came out great. Not really sweet but a hearty real pumpkin flavor my family said to make it a little sweeter next time. I used the crust recipe from the other website and it came out GREAT, wish i had taken pics.
Same as others said cold water and dont over knead the dough, let it cool in the fridge for at least 30 min before you roll it out.

http://www.myhomecooking.net/pecan-pie/pie-crust-recipe.htm
http://www.pickyourown.org/pumpkinpie.php

Food processor for me.

Roll dough out make sure you have 1 inch overhang. Fold under itself and crimp. Put Aluminum foil on the edges until last 10-12 minutes then it won't over cook. Best crust recipe I have ever used was Martha Stewart's Cream Cheese crust. Has butter and cream cheese. Very forgiving and tasty.

It's always more important how it tastes. Good Job (are you sure this isn't affecting your man-card)

Once you've got the crust recipe nailed - use real (not canned) pumpkin, and whole nutmeg.

i grew a bunch of sugar pumpkins..

this friggen pie is really grassroots.

+1.. the taste is so much better, i used whole wheat flour for the crust too, Vash the pie looks great "homemade" never looks perfect, it just tastes perfect.