CRUST:

1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. solid vegetable shortening
1 egg

FILLING:

1 can pie filling or 1 c. or 1 lb. cooked pumpkin, drained
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 (5 1/3 oz.) can or 2/3 c. evaporated milk
1 egg

Measure flour by lightly spooning into cup and leveling off. In small mixing bowl combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter on bottom and sides of 9″ or 10″ deep dish pie pan. Mix ingredients for filling and carefully spoon filling into center of batter. Do not stir. Bake at 450 degrees for 40 to 45 minutes or until knife inserted in pie comes out clean. Crust is brown.

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