crust:

mix:
1cup flour
1/2tsp salt
add:
1/3cup lard.  mix very gently with fingers or fork until it is clumpy.
add:
2 tbsp of water, slowly/evenly.  mix very gently again.  it won't even
	begin to look like dough.
dump the clumps onto a very lightly floured surface and use pressure via
	rolling pin to turn it into dough, which you should stick in a 9"
	pie pan.  if you use an 8" jobber it will overflow.

cover crust with tinfoil completely.  put ~2lbs of dry beans in the tin
foil.  bake crust at 350 for 10min with beans in.  take out, take off
tin/beans, bake 10 more min, until it just starts to turn vaguely golden.

then add the fillin'

8oz cream cheese (handmixerize)
2c pumpkin puree (handmixerize)
1c sugar (handmixerize)
1/4tsp salt
1egg plus 2 yolks
1/4cup melted butter
1/8cup evaporated milk
1/8cup water
1tsp vanilla
1/2tsp cinnamon
1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp nutmeg
1/4tsp allspice (handmixerize)

bake until it stops wobbling intensely in the middle.  took me like
1:10 @ 350.  check at 50 tho!