Isabel is visiting from England and loves Pumpkin Pie. So she gets one, in March.

Pie Crust
(Makes a double crust or two single pies)

1 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoons sugar
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled lard or crisco in 1/2-inch cubes
3 tablespoons (or more) ice water

Put flour, spices, sugar, and salt in bowl.  Cut in butter and lard until mixture resembles coarse meal.  Add 1 tablespoon of ice water and at a time and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together, flatten each half into disk. Wrap disk in plastic and refrigerate at least 1 hour.

Pumpkin Pie Filling

1-15 ounce canned pumpkin
1-14 ounce can of sweetened condensed milk
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

INSTRUCTIONS
Preheat oven to 425 degrees F.

Roll out pie crust and form into pie plate.  Set aside.

Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes at 425 then lower oven to 350 degrees.  Bake for an additional 35-40 minutes until knife come out clean.