OLD PASHIONED PUMPKIN PIE

1 PIE CRUST, 9-INCH
2 EGGS
1 CAN ( 16 OZ. ) PUMPKIN, 2 CUPS COOKED PUMPKIN
3/4 CUP SUGAR
1/2 TSP. SALT
1 TSP. CINNAMON
1/2 TSP. GINGER
1/4 TSP. CLOVES
1 CAN ( 13 OZ. ) EVAPORATED MILK OR 1 2/3 CUPS LIGHT CREAM

HEAT OVEN TO 425 DEGREES. PREPARE PASTRY FOR 9-INCH ONE CRUST PIE.

BEAT EGGS SLIGHTLY WITH ROTARY BEATER; BEAT IN REMAINING INGREDIENTS. POUR INTO PASTRY-LINED PIE PAN. BAKE 15 MINUTES.

REDUCE OVEN TEMPERATURE TO 350 DEGREES. BAKE 45 MINUTES LONGER OR UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN.

PIE CRUST:

1 CUP FLOUR
1/2 CUP SHORTENING
1/4 CUP WATER
DASH OF SALT

MIX TOGETHER. KNEAD. ROLL OUT ON FLOURED SURFACE TO 1/8 INCH THICKNESS. PLACE IN PIE PAN.