For Crust, BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Shape into a 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days. Roll out into an 11-inch circle on lightly floured surface. Transfer to 9-inch pie plate. Trim and flute edges. Chill while preparing filling.
HEAT oven to 375°F. Stir brown sugar, flour, pumpkin pie spice and salt in small bowl until blended. Set aside.
WHISK egg in large bowl. Stir in pumpkin and evaporated milk until smooth. Stir in brown sugar mixture until blended. Pour into crust.
BAKE 50 to 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool completely on wire rack. Chill until ready to serve.
Serving Size (1 slice, 1/8 of pie), Calories 390 (Calories from Fat 150), Total Fat 17g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 40mg, Sodium 490mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 33g), Protein 7g; Percent Daily Value*: Vitamin A 170%, Vitamin C 6%, Calcium 15%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.