Creamy Pumpkin Pie

Crunchy pie crust:

3 1/2 cups bite-size shredded corn biscuits crushed to measure 1 cup
1/4 cup sugar
1/2 teaspoon nutmeg
1/4 cup soft butter or margarine
1 teaspoon hot water

Preheat oven to 350 degrees.

Butter a 9-inch pie plate.

Combine cereal, sugar and nutmeg.  Add butter and water.  Blend until uniformly mixed.
Pack firmly into pie plate.  Form edge around top of "crust," but not on rim of plate.

Bake for five minutes at 350 degrees.  Cool.

Pumpkin filling:
2 cups (1 pound can) cooked or canned pumpkin
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger
3/4  cup (1 small can) evaporated milk
3 eggs, slightly beaten

Combine pumpkin, sugar, cornstarch, salt, nutmeg, cinnamon and ginger in top of double boiler.  Stir in milk.  Cook over boiling water, stirring constantly, until thickened, about 10 minutes.  Cover and cook 10 minutes longer.

Stir small amount of hot mixture into eggs.  Return egg mixture to double boiler.  Blend.  Cook and stir until thickened, about four minutes.  Cool.

Pour into crust.  Chill in refrigerator two hours before serving.