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.
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