2c cooked and mashed pumpkin

12oz. evaporated milk

3/4c brown sugar, packed

2 eggs, beaten

1/2t cinnamon, ground

1/2t ginger, ground

1/2t nutmeg, ground

1/2t salt

2-2/3c flour

1t salt

1c shortening

1/2c water

Preheat oven to 400-degrees. Cut open pumpkin and scoop out seeds and stringy portions. Cut remaining pumpkin into chunks. Over medium heat, in 1 inch of water, heat pumpkin to boil. Reduce heat and cover, simmering for 30-minutes, or until pumpkin is tender. Drain, cool, and slide peel away from pumpkin. In a medium sized saucepan, mash pumpkin. Drain well.

Prepare pie crust. Mix together flour and salt. Cut in shortening, adding 1 tablespoon of water to mixture at a time. Mix dough, repeating until dough is just moist enough to hold together. Shape dough into ball and on lightly floured surface, roll to 1/8th inch thickness. Cut dough to fit pie pan, and transfer it to the pan.

Combine pumpkin and evaporated milk in a large bowl. Add in milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt, beating on medium speed with electric mixer. Once the product is mixed well, pour into crust and bake 40-minutes.