Pumpkin Pie

Julie M. Ward
(Makes 2):
2 cups canned pumpkin (1 large can)
1/2 cup milk
1 cup sugar
1 cup brown sugar
3 eggs
1/2 tsp ginger
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Beat eggs then mix in ingredients well. Pour into pie shells and bake at 375 degrees for 45 minutes.

Crust Dough (for 2):
2 cup flour
3/4 cup shortening
1 tsp salt
1/2 cup water (but maybe not all)

Cut shortening into flour and salt until it's crumbly or pea-sized balls. Add water little by little to form dough, mixing with hands. Divide in two, roll out for pie dishes.