1 c. shortening
3 c. sifted flour
3 c. canned or cooked pumpkin
1 1/2 tsp. salt
1 tsp. cloves
1 tsp. ginger
4 eggs
1 1/2 tsp. salt
6-8 tbsp. cold water
2 c. sugar
3 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
2 tall cans (3 1/3 c.) evaporated milk

To make pastry, place shortening, flour and salt in mixing bowl. Using pastry blender or two knifes, cut shortening into flour and salt until mixture is consistency of coarse cornmeal. Add water until dough clings together.

Shape into a ball. Turn onto a floured board and roll to 16 1/2 inches in length and 11 inches in width. Fit pie crust loosely into a 15 1/2 x 10 1/2 x 1 inch pan. Press lightly with fingertips to press out air. Trim edge to half an inch larger than pan; fold under and flute.

Combine the sugar, salt and spices and add to pumpkin. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25-30 minutes or until knife comes out clean when inserted in middle.