1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
16 ounces pumpkin (1 can)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 eggs
5 1/3 ounces evaporated milk
1/2 cup milk

Directions

For Pastry Dough:

Stir together flour and salt.

Cut in margarine until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.

Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry. Preheat oven to 375 degrees.

For Pie Filling:

In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs. With a fork, lightly beat eggs into pumpkin mixture.

Add the evaporated milk and other milk Mix well.

Place a pastry-lined 9-inch pie plate on oven rack. Pour in pumpkin mixture. Cover edge of pie with foil.

Bake for 25 minutes.

Remove foil and bake for 25 to 30 minutes more or until a knife inserted off-center comes out clean. Cool. Cover and chill to store.

Serves 8.

         

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