Prepare piecrust mix as directed on package. Roll out on lightly floured surface to 12-inch circle. Fit into 9-inch pie plate. Trim and flute edge. Reserve. Preheat oven to hot (425°). Beat eggs slightly in medium-size bowl. Mix in pumpkin until smooth. Stir in granulated sugar, brown sugar, ginger, salt, cinnamon and milk. Pour into prepared pie shell. Bake pie in preheated hot oven (425°) for 15 minutes. Reduce oven temperature to 350°. Bake 40 minutes longer or until knife inserted in center comes out clean. Cool on wire rack to room temperature. Cover and refrigerate or freeze. Serve chilled or at room temperature with a dollop of whipped cream, if you wish. Serves 8. Note: To decorate pie with leaves, use whole package piecrust mix. Shape dough into 2 disks, one slightly larger than the other. Roll out larger portion into 12-inch circle as in Step 1. Roll out smaller portion to 1/8 inch thickness. Cut out several large leaves. Place on ungreased baking sheet. Cut out tiny leaves using a small cutter. Moisten edge of pie shell; cover with overlapping leaves. Bake larger leaves along with pie at 425° until lightly browned, 8 to 10 minutes. Cool leaves. To serve, place larger leaves on pie. Nutrient Value Per Serving 293 calories, 9 g protein, 10 g fat, 43 g carbohydrate, 311 mg sodium, 59 mg cholesterol. Exchanges: 1 starch/bread, 1-1/2 fat, 1/4 medium-fat meat, 1/2 milk, 1-1/2 fat. dess109