CRUST:

1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. shortening

FILLING:

1 c. thawed frozen apple juice concentrate (sugarless)
1 c. (16 oz.) pumpkin (not pumpkin pie filling)
3 tbsp. butter, melted and cooled slightly
3 eggs, lightly beaten
1/2 c. half and half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves

Prepare crust: Combine flour and salt. Cut in the shortening until large flakes form. Stir in the water with a fork and press dough together to form a flat round. Roll dough on a lightly floured surface and place in the bottom of a 9-inch pie pan. Trim edge and crimp. Set aside.

Prepare filling: Pour apple juice concentrate into a medium-size saucepan. Bring to a boil, reduce the heat and simmer for 7 minutes. Measure a cup of the concentrate; cool.

Combine the pumpkin, concentrate, butter, eggs, half and half, cinnamon, nutmeg, cloves; whisk the mixture until completely smooth. Pour into crust.

Place pie in preheated 350 degree oven and bake 40 minutes or until pie is set in the center. Cool pie and refrigerate. Bring out of refrigerator one hour before serving.