Pumpkin Pie for Thanksgiving

Makes 2 pies

Ingredients for the dough
2 cups flour
1 teaspoon salt
1/2 cup crisco
1/4 cup water

In a bowl, place 2 cups flour, 1/2 teaspoon salt and 1/2 cup crisco. Rub the flour and crisco together with your fingers until it is blended like bread crumbs. Add 1/4 cup cold water and mix together to form a ball. Let rest while you make the filling


Ingredients for the filling

1 1/2 cups sugar
1 tsp. salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can pure pumpkin 29oz
2 cans 12 oz each evaporated milk

Directions
Mix 1 1/2 cups sugar, 1 tsp. salt, 2 tsps. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. cloves in small bowl.
Beat 4 eggs in large bowl. Stir in 1 can pure pumpkin and sugar - spice mixture. Gradually stir in evaporated milk.
Halve the dough and roll out the dough on a floured board. Place in 9 inch pie dish sprayed with Pam. Press into the base and round the edge, flute edges.
Pour filling into pie shells.
Bake in preheated 350 degrees Fahrenheit for 45 mins. or until knife inserted near center comes out clean.