2 cups flour
1 teaspoon salt
2/3 & 2 tablespoons –HyVee 100% vegetable oil margarine
4 to 5 tablespoons of COLD water
Put salt, flour & margarine in large bowl –old bowl so it doesn’t ruin the bowl
Using pastry blender (or fork) cut margarine into flour
No large chunks, should appearing powdery
Sprinkle water in various spots
Mix in water
Repeat sprinkling water & stirring until soft enough to form a large ball
Place flour on sheet
Light coat crust
Divide crust into two sections –set one section aside until later
Roll out crust using rolling pin
Fold crust in half & place in round glass pie pan (smooth edged pan)
Press crust against pan
Cut off extra crust –leave just a little beyond the lip of the pan
1 can of pumpkin
1 can of evaporated milk -12 ounces
¼ teaspoon Cloves, nutmeg, & ginger
1 teaspoon cinnamon
3 eggs
1 cup of sugar or brown sugar –can be ½ & ½
Roll out crust
Place crust in ribbed edge tin
Press crust into pan
Use rolling pin to “trim” off excess crust
Beat the eggs
Add pumpkin & beat again
Add sugar, mix well
Add spices, mix
Add milk thoroughly
Pour mixture into prepared crust
Bake at 450 for the first 10 minutes
Reduce heat to 350 for 40-45 minutes
Pie is done when knife inserted in center comes out clean