CRUST:

2 cups flour
3/4 tsp salt
2/3 cup shortening
4-6 tbs cold water

FILLING:

6 eggs
1 (29 oz) can solid-pack pumpkin
2 cups packed brown sugar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups evaporated milk

in a bowl, combine flour and salt; cut in shortening until crumbly. sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. divide dough in half. on a floured surface, roll out each portion to fit a 9″ pie plate. place pastry in plates; trim pastry (set scraps aside if leaf cutouts are desired) and flute edges. set shells aside.

for filling: beat eggs in a mixing bowl. add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. gradually stir in milk. pour into pastry shells.

bake at 450 degrees for 10 minutes. reduce heat to 350 degrees; bake 40-45 minutes longer, or until a knife inserted near the center comes out clean. cool on wire racks. if desired, cut the pastry scraps with a 1″ leaf-shaped cookie cutter; place on an ungreased baking sheet. bake at 350 degrees for 10-15 minutes or until lightly browned. place on baked pies.

makes 2 pies (6-8 servings each)