2 c. pumpkin filling or med. size pumpkin
1 c. flour
1/2-1 c. sugar
1/2-1 c. milk
3-4 tbsp. cinnamon
3-4 tbsp. nutmeg
1 tsp. baking powder (do not use if self-rising flour is used)

You may need more or less of each ingredient. This mixture is more according to taste.

Fresh pumpkin: Cut pumpkin into small pieces. Cook in water until pumpkin looks like orange glaze. Keep turning while cooking. Strain from water. Blend cooked pumpkin until liquid. Mix all ingredients together, place filling into pie crust and bake. Bake at 425 degrees for 30-40 minutes.

PIE CRUST:

2 c. flour, sifted
1 tsp. salt
2/3 c. Crisco
6 tbsp. ice water
Root beer or Sprite, optional
1 c. extra flour

Make 2 pie crust.

Put flour and salt into large fix-n-mix bowl. Cut Crisco into flour; seal and shake real good. Add water and shake circular until ball forms. Separate into 2 crusts. Roll out; onto flour pastry sheet. Fill with favorite filling. Cover with second crust. Cut holes on top and bake. Temperature and time will be on can of filling.