2 1/2 c. unbleached flour
1/2 c. sunflower or peanut oil
1/2 c. water
1/2 tsp. salt

Knead until doughy, divide into 2 portions. Roll each into a circle that is 1 1/2 inches wider than the top of dish. Lay over dish and press around edges so that dough overlaps edges slightly. Bake in preheated 425 degree oven for 10 minutes.

FILLING:

1 (29 oz.) can yams, remove syrup and mash (Roberts)
1 (16 oz.) can pumpkin (Libby's 100% natural)
2 (14 oz.) cans sweetened condensed milk (Borden's)
1 (14 oz.) can water
1 c. light brown sugar
1 1/2 tsp. salt
1/2 tsp. ground cloves
1/2 ground ginger
3 tsp. ground cinnamon
4 eggs

While baking pie crust, mix thoroughly in a 4-6 quart bowl. Pour mixture into pie dishes and bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake an additional 35-45 minutes or until an inserted knife near the center of pie comes out clean.