Fresh Pumpkin Pie

Filling:

• 2 cups fresh cooked Idaho pumpkin
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 3 local eggs
• 2/3 cup evaporated milk (1 5.3 ounce can)
• ½ cup milk Pastry for single-crust pie

No-Fail Pie Crust (for single crust pie):

• 1 ¼ cups Idaho flour
• ½ teaspoon salt
• 1/3 cup shortening
• 3-4 tablespoons cold water