Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          all purpose flour
     3/4  Teaspoon      salt
     2/3  Cup           shortening
   4      Tablespoons   cold water -- (4 to 6)
                        FILLING:
   6                    eggs
   1      Can           solid pack pumpkin -- (29 oz)
   2      Cups          packed brown sugar
   1      Teaspoon      salt
     1/2  Teaspoon      ground cloves -- nutmeg and ginger
   2      Cups          evaporated milk

Preparation:

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9 inch pie plate. Place pastry in plates; trim pastry (set scraps aside if leaf cutouts are desired) and flute edges. Set shells aside. For filling, beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 F. for 10 minutes. Reduce heat to 350 F. bake for 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. If desired, cut the pastry scraps in a 1 inch leaf shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 F. for 10 to 15 minutes or until lightly browned. Place on baked pies. Servings: 2 pies (6 to 8 servings each)