Ingredients

• 1 1/2 cups canned pumpkin (NOT pumpkin pie mix)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon to 1 1/4 tsp. ground cinnamon
• 1/2 teaspoon to 1 tsp. ground ginger
• 1/4 teaspoon to 1/2 tsp. ground nutmeg
• 1/4 teaspoon to 1/2 tsp. ground cloves
• 3 large eggs slightly beaten
• 1 1/4 cups milk
• 1 6 oz. can evaporated milk (NOT condensed milk)
• CRUST: 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup Crisco shortening
• 5 tablespoons very cold water

Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evapor ated milk. Pour into 9-inch pie crust (have edges pinched or crimped high for filling). Bake at 400 degrees F. for 50 minutes or until knife inserted halfwa y between center and edge comes out clean. Cool. PIE CRUST DIRECTIONS: With fork, mix flour, salt, and Crisco to corn mea l consistency. Add water one tablespoon at a time (sprinkle) (I keep water in ice so it will be VERY cold). Mix. Roll into a ball (may need to sit a few mi nutes). Roll out into 9-inch pie crust.