Thanksgiving Dinner Pumpkin Pie with Crust

Pie
(2 deep dish pies {4 cups} or 3-4 regular pies {2 cups}) These may also be made the day before and refrigerated
11/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
2 (12 oz.) cans evaporated milk (3 cups)
4 eggs
3 cups canned pumpkin (You can cut up fresh pumpkin and boil or bake it if you can't find canned pumpkin.)
2 Pie crusts
Preheat oven to 425 degrees. In a small/medium bowl stir together the sugar, cinnamon, ginger, ground cloves, and salt. In a large bowl beat eggs, stir in pumpkin and sugar and spice mixture. Gradually add evaporated milk. Pour into pie shells. Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until knife inserted near center comes out clean.
Shorten baking time at 350 degrees for shallow pies to 20-30 minutes.
Serve with whipped cream.

2 Pie Crusts
2 cups flour
1 tsp salt
2/3 cups shortening
7-8 Tbs. cold water
Mix flour and salt. Cut in shortening (use two forks or a pastry cutter.) Stir in water 1 Tbs. at a time, tossing mixture after each addition until you can form it into a ball.
On a lightly floured surface, flatten and roll into circles with a rolling pin. Place in pie pan and cut edge about ½ in from edge of pan, turn edge over and pinch to make a finished edge.

-Kat Dahl