preheat oven to 450*

CRUST-

1 cup four

1/3 cup shortning

2 Tablespoons cold water and 1/4 tsp salt. mix, roll out and place in pie plate.

FILLING

2 cups fresh pumpkin (or 1 can pumpkin)

3 eggs

1/2 cup brown sugar and 1/2 cup white sugar

1/2 tsp salt

1 tsp Cinamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp ginger, (can also add alspice)

1 cup egg nogg.

Blend well, pour into pie plate and bake 450* for 10 minutes, reduce heat to 350* and bake for 45 minutes to 1 hour more. (Recipie developed by Cheryl Firth)