3 lg. eggs
1/2 c. granulated sugar
1 c. mashed cooked pumpkin
1/4 c. melted butter or 1/2 c. cream
3/4 c. dark corn syrup
1/4 tsp. salt (opt.)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 c. coarsely chopped English walnuts

Mix and pour into pastry lined pan. Bake 45 to 50 minutes in quick moderate oven, 375 degrees. If nuts aren't used in filling, top may be garnished with nuts. Serve topped with whipped topping.

STIR-N-ROLL PASTRY FOR 8" OR 9" 1-CRUST PIE:

1 1/3 c. sifted all-purpose flour
1/2 tsp. salt
1/3 c. cooking oil (Crisco corn oil, etc.)
3 tbsp. cold whole milk

Pour oil and milk into a measuring cup, but don't stir together.

Stir with a fork until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until circle reaches edge of paper. Waxed paper will not slip while rolling pastry, if table top under paper is slightly damp. Peel off top paper, if dough tears, mend without moistening by pressing edges together. Lift paper and pastry by top corners and place paper side up in pie pan. Peel paper off gently, ease and fit pastry. Build fluted edge.