1 - 10 inch unbaked built up shell.

4 c. cooked pumpkin, can or fresh
4 eggs, slightly beaten
1 can condensed milk
3 tbsp. pumpkin pie seasoning

Pour into shell in deep dish or one fluted at edge to hold this amount of mix.

PIE CRUST:

2 c. flour (all-purpose)
3/4 c. Crisco (ONLY)
1/4 tsp. salt
1/2 tsp. baking powder

(Above will make one double crust and 1 single crust pie).

Blend together with pastry blender until size of fine gravel. Put in freezer until ready to use.

For 1 shell pie use about 1/3 of mix. Add in bowl about 1/2 cup orange juice or ice water to make sticky dough. On lightly floured board roll out and fold 3 times to make round pie and then roll to shape of pie plate. Place in and trim ready to fill or if prebaked put another pie pan in side and bake at 450 degrees for 15 minutes.