1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
4 large eggs
1 can (29 oz) 100% pure pumpkin
2 cans (12 fl. oz each) Evaporated Milk
1 - Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
2 - Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
3 - Gradually stir in evaporated milk.
4 - Pour into pie shell.
5 - Bake in preheated 425-degree oven for 15 minutes. Reduce Temperature to 350-degrees, bake for 40-50 minutes, or until knife inserted near center comes out clean.
6 - Cool on wire rack for 2 hours.
2 cups flour
1 cup butter flavored Crisco
1/2 cup cold water
1 - cut Crisco into flour
2 - mix in water
3 - roll out