Pumpkin Pie

¾ C Brown Sugar
1 Tbsp Flour
½ tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
1/4 tsp Cloves
1 ½ C Pumpkin
1 ½ C Evaporated Milk
1 Slightly Beaten Egg
2 Tbsp Molasses

Stir together until smooth, this will make an 8" pie.

  For a 10" pie plate, make half again as much.

  For the crust I use 6 cups of flour to

 1# lard and 2 tsp of salt ratio. 

 Use cold water to form a ball. 

 Roll out, place in pie plate, flute edges,

 and pour batter in pie plate.

  Bake at 450 for 10 minutes,

then 325 for 55 minutes or

 until a knife inserted comes out fairly clean.