Easy Pie Crust
1 1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
2 Tablespoons milk
1/2 cup cooking oil
In a 9 inch pie plate, combine flour, salt, and sugar. Stir well. Mix oil and milk together. Add all at once to dry ingredients. Mix with fork until moistened. Press with fingers into pie plate until evenly distributed. If baking, bake at 425 degrees for 12-15 minutes.
Famous Pumpkin Pie (Taken from recipe on can of pumpkin)
1 unbaked 9-inch deep-dish pie shell
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups (15 ounce can) solid pack pumpkin
1 1/2 cups (12 ounce can) evaporated milk
Combine sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Surprise
1/2 cup caramel topping for ice cream
1/2 cup chopped nuts.
Spread caramel topping on bottom of unbaked pie shell. Sprinkle chopped nuts on top. Carefully pour prepared pumpkin filling on top. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees, bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire race for 2 hours. Serve immediately or chill. (Do not freeze as this may cause filling to separate from crust.
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