PUMPKIN CUSTARD PIE
(Two 9-inch pies)

1 large can Libby's pumpkin
5 eggs, slightly beaten
1 1/2 c. sugar
1 tsp. salt
2 Tbsp. pumpkin pie spice
1 can evaporated milk
1 can whole milk

Blend sugar, spices and salt. Add eggs, pumpkin and
milk. Bake at 425 degrees for 15 minutes; 350 degrees for 40 minutes or when
knife inserted in center comes out clean. Turn oven down to
300 degrees, if it browns too fast.

Crust (2 pies):
2 c. flour
1 c. Crisco
1/2 c. cold water
1 tsp. salt
Mix together flour and Crisco. Rub together with hands
until blended. Add water. Roll and place in pie plates.