PUMPKIN PIE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
16 ounces pumpkin (1 can)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 egg
5 1/3 ounces evaporated milk
1/2 cup milk

PASTRY DOUGH: Stir together flour and salt. Cut in
margarine till pieces are the size of samll peas. Sprinkle
1 tablespoon of the water over part of the mixture; gently
toss with a fork. Push to side of bowl. Repeat till all is
moistened. Form dough into a ball. On a lightly floured
surface, flatten dough with hands. Roll dough from center
to edge, forming a circle about 12 inches in diameter.
Ease pastry into a 9-inch pie plate, being careful not to
stretch pastry. Trim pastry.

Preheat oven to 375 degrees.

PIE FILLING: In a large mixing bowl combine pumpkin,
sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with
a fork, lightly beat eggs into pumpkin mixture. Add the
evaporated milk and milk; mix well. Place a pastry-lined
9-inch pie plate on oven rack; pour in pumpkin mixture.
Cover edge of pie with foil. Bake for 25 minutes. Remove
foil; bake for 25 to 30 minutes more or till a knife
inserted off-center comes out clean. Cool. Cover and
chill to store. Serves 8.