1 1/4 cup sugar
3 tablespoons cornstarch
3 tablespoons Kitchen Craft Flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs, separated
2 cups milk
2 cups canned or cooked pumpkin
Combine 1 cup of the sugar with the other dry ingredients in top of a double boiler. Combine slightly beaten egg yolks, milk, and pumpkin. Add gradually to the first mixture, stirring constantly. Cook over hot water (about 15 minutes); stir frequently. Cool. Beat egg whites until they hold soft peaks; add remaining sugar and beat until stiff. Fold into pumpkin mixture. Fill baked pie shell. Garnish with nuts.
Cut 1/3 cup shortening into 1 cup sifted Kitchen Craft Flour until particles are the size of coarse cornmeal. Add 1/4 cup chopped nut meats. Add about 3 tablespoons cold water, a few drops at a time; mix with a fork only enough to dampen flour evenly. Press gently into a ball. Roll out to 1/8 inch thickness on lightly floured surface. Fit into pie plate; trim and flute edge. Bake in hot (450-degree) oven about 12 minutes, until golden brown.