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Pumpkin Pie


Preheat oven to 425 degrees.

Crust

2 2/3 cups all purpose flour
1 cup shortening (like Crisco in can)
8 tbsp water


Crust Instructions
Mix well (use your hands - works best). 
Spread in 9 x 11 inch baking pan - airbake is what I use. 
Spread up sides and bottom evenly.

Pumpkin Pie Ingredients
4 large eggs
2 tsp. ground cinnamon
1 tbsp pumpkin pie spice
1 1/2 c. sugar
1 can Libby's Pumpkin (29 oz size)
2 cans Evaporated Milk (I use Carnation 12 oz each can)

Pumpkin Pie Instructions
In a large bowl beat eggs (not too much - don't whip them!)
Add cinnamon, pumpkin pie spice, sugar and mix again until well blended..
Add pumpkin and mix again until well blended.
Slowly add evaporated milk while mixing until all well blended.

Baking Instructions
Pour pumpkin pie mix into pan with crust.
Throw into oven.
Bake 15 minutes at 425 degrees.
Lower heat to 350 degrees for another 50 minutes.

Pie is done when butter knife inserted in middle comes out clean - but you might want to check a couple of places.

Cool and serve with cool whip if desired.
 





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