Fresh Pumpkin Pie

Pie Crust
1 1/2 cups flour
2 T sugar
1/2 tsp salt
1/2 cup oil
2 T milk
*Mix dry ingredients, stir in milk and oil until a solid ball forms. Do not roll out. Pat into and up the side of a pie pan. Don't grease the pan.

Filling
2 cups Fresh Pumpkin (learn to make your own here)
3 Lg eggs
2/3 cup white sugar
1/3 cup brown sugar
1 T flour
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger~ scant
1/8 tsp cloves
1/8 tsp nutmeg
12 oz half & half
*Mix pumpkin, sugar and eggs until well blended. Add flour and spices. Mix well. Stir in half & half. Pour into unbaked pie shell.

Bake at 425* for 15 minutes. Reduce heat to 350* and bake 30 - 40 more minutes. A custard pie is done when the outer edges are solid and the inside is still a little giggly.