Preheat oven to 375°.
In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger, nutmeg, and ½ tsp salt.
Add eggs; with a fork, lightly beat eggs into pumpkin mixture.
Add the evaporated milk and milk; mix well.
Place pastry in pie plate and pour in mixture.
Tear narrow strips of foil and gently cover edge of pie with foil so edges dont burn.
Bake for 25 minutes.
Remove foil, bake for 25-30 minutes more until knife inserted in the center comes out clean.
Allow to cool completely.
Cover and store in refrigerator.
Yields: 8 slices