This recipe is not very sweet and you absolutely need a food processor otherwise it turns out greasy. If you don't have a food processor you should use a recipe that uses crisco instead.

This makes a single pie crust. If you want bottom and top crust you have to double the recipe.

1 1/4 cups all-purpose flour
 1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
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Directions
Prep
15 m
Ready In
15 m

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

adapted from:
https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

Pumpkin Pie
Adapted from Libby

Used 3 eggs instead of 2 (by accident). Gave it a quiche like texture.



INGREDIENTS

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
INSTRUCTIONS TEXTVIDEO
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.