Libby’s Easy Pumpkin Pie

• 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
• 2/3 C (5 oz) Carnation Evaporated Milk
• 2 large eggs (3 medium) eggs, beaten

1. Mix pumpkin pie mix, evaporated milk, and eggs in a large bowl
2. Prepare Grandps’s Crust – below
3. Pour pie mixture into baking shell
4. Bake in preheated oven at 425º for 15 minutes
5. Reduce temperature to 350º then bake 50-60 minutes or until knife inserted near the center comes out clean.
6. Cool on a wire rack for 2 hours.
7. Serve warm or cover with plastic and refrigerate.
8. NOTE:  DO NOT FREEZE

Pumpkin Pie Easy Crust

Here where I live they give us crackers with almost every meal.  I have bags of crackers at home, so here is a way that I use them:

• 8 packets of cracker (about 16 crackers)
• 1/2 C AP flour
• 1 TBL sugar
• 2 TBL lard (cold)
• 1/4 C butter (cold) pieces
• 1/2 tsp salt

1. Pulse till it’s all pulverized and mixed
2. With food processor running, drizzle in ice water about 1 TBL at a time, until it starts to come together and “the sound changes.”
3. Roll out to about 1/8 inch thickness
4. Line pie plate with the pastry