Pumpkin pie

THIS RECIPE IS FOR TWO PIES!
Preheat oven to 350

6 eggs
2 cups brown sugar, firmly packed
4 teaspoons cinnamon
1 1/2 teaspoon ginger
1 teaspoon cloves
1 teaspoon nutmeg (optional)
1 29-oz can pumpkin
2 cups evaporated milk

1. Prepare pie crust and gently place them in pie pan and flute edges.

2. Beat the eggs and then add brown sugar, spices and pumpkin and mix. While mixing ingredients, gradually stir in evaporated milk into the filling and mix completely.

3. Pour filling in to the pie crust

4.Bake for about 50-55 minutes or until an inserted knife comes out clean. Allow pie to cool before serving.

SINGLE PIE CRUST

1 1/2 cups flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup plus 1 tablespoon shortening

1. shift together flour and salt

2. Add water to 1/4 cup of the flour/salt mixture and make a paste.

3.with a pastry blender or two forks, cut the shortening into the remaining flour/salt mixture until little beads begin to form.

4. Pour the paste into the flour/shotening mixture and, with a fork, work the paste into the mixture until managable.

5. Form the dough into a flat ball and roll out into a floured surface. Make sure to turn the dought at least 2 or 3 times during the rolling process.

6. Gently lift and fit dough into the pie pan, trim off excess dough and either flute edges or press with a fork.