When I was in college I called her long distance to get the secret. Now it's not a secret.

This Pie filling will pass both the official Callicrate Pumpkin Pie tests.
1. Can you eat it without a plate?
2. Does it have a rich flavor?

Makes 2 9-inch crusts

2 ½ cups Flour
2 teaspoons Sugar
½ teaspoons Salt
1 stick Butter
½ cup Shortening
6 Tablespoons Cold Water

Mix the flour, sugar, and salt.
Cut Butter and Shortening into dry mixture.
Add the cold water and mix gently.

Press the dough into two glass 9-inch deep-dish pans.
Pressed dough will usually be more tender and it will melt together to form a solid crust.

4 Eggs
1 29 ounce can Pumpkin
¾ cups Sugar
¾ cups Brown Sugar
½ teaspoons Salt
2 teaspoons Cinnamon
1 teaspoons Ginger
½ teaspoons Cloves
2 12 ounce cans Evaporated Milk

Bake for 15 minutes at 400°
Bake an additional 45 minutes to 1 hour at 325°
[Add 25° for metal pans.]