PREPARATION:

1. Combine flour, 1 tablespoon sugar and 1/4 teaspoon salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.
2. Preheat oven to 425°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Ease pastry into 9-inch pie plate; turn edges under and flute edge.
3. Combine pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 teaspoon salt in large bowl; mix well. Pour into unbaked pie shell. Bake 15 minutes; reduce oven temperature to 350°F. Continue baking 45 to 50 minutes or until center is set. Transfer to wire cooling rack; let stand at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped topping, if desired.