A very rich pie using molasses

3/4 cup light brown sugar
1 tbsp. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 cups pumpkin
1 1/2 cups canned evaporated milk (not condensed)
1 egg
2 tbsp. dark molasses

Mix well, place in unbaked pastry shell, (9 inch). Bake 15 minutes at 450°
then reduce to 325° Cook until knife comes out clean (or a toothpick).

Just in case you really want to do it from scratch here is a good recipe for pie crust:

For a one crust pie shell.

1 1/4 cup sifted flour
1/2 teaspoon salt
1/3 cup shortening (solid like Crisco or lard)
3 tablespoons (about) cold water

Cut shortening into salt/flour mixture with fork or pastry blender. Mix in
water, handling dough as little as possible. Roll out on floured surface 3
inched bigger than your pie pan. Fit into pan and trim.  Pour in filling and
bake as directed.

Note: If you want a baked pie shell for lemon meringue or coconut or
chocolate cream pies, prick both bottom and sides with a fork.
Bake at 450° for 15 minutes.