Recipe courtesy of Lois Robinson

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Ingredients:

For the pie crust: (makes 3-4 crusts)

• 3 cups flour
• 2 Tbsp sugar
• 1 tsp salt
• 1/2 Tbsp baking powder
• 1 cup heaping crisco
• About 1/2 – 1 cup ice water

For the pie filling: (makes 2 pies)

• 1 large can of pumpkin
• 1 1/2 cup sugar
• 4 eggs
• 2 tsp vanilla
• 1/4 tsp salt
• dash pepper
• 2 Tbsp flour
• 1 tsp cinnamon
• 1 can evaporated milk + mix with water to make 32 oz

Directions:

For the pie crust:

Put flour into a mixing bowl with the crisco. Using a pastry cutter or 2 knives, cut the crisco into the flour then add salt, sugar, baking powder. Start adding 1/2 cup of the the ice water, then add more until the desired consistency. Mix until dough is formed. Do no handle dough too much. Divide into 3-4 balls. Roll out on flat surface.

For the pie filling:

Mix sugar, cinnamon, salt, pepper, vanilla and flour in small bowl. Beat eggs in large bowl. Stir in pumpkin. Gradually stir in evaporated milk/water mixture and flour mixture. Beat batter for 5 minutes or until the color is lighter.

Pour into pie shell. Sprinkle top with cinnamon and bake in a preheated 350 F oven for 55-60 minutes.