Sift flour, salt and sugar together.
Add 1 cup of Crisco, work dough until small crumbles (use pie blender or fork)
Add 7 Tbsp of ice cold water
Roll out dough and place in pie dish. Crimp crust around the top of pie dish.
Pumpkin Custard Pie Filling
Put sugar, salt, cinnamon, ginger and flour in a bowl and mix together.
Add canned pumpkin
Then add eggs, beat the mixture together, then add cold Carnation milk. Mix until blended.
Add pumpkin custard pie filling to crust and bake at 425º for 15 minutes, then 350 degrees for 40-50 minutes.
Refrigerate when cool.