Categories: Pie

Ingredients

• Flour, white, 1.5 cup
• Butter, unsalted, .75 cup
• Powdered Sugar, .5 cup, unsifted
• Egg, fresh, 4 large
• Granulated Sugar, 1.5 cup
• Pumpkin Pie spice, 2.5 tsp
• Salt, 1 tsp
• Pumpkin, cooked, boiled, drained, without salt, 2- 15 oz cans.
• Milk, canned, evaporated, 2 can (13 oz)

Directions

1. Preheat oven to 350F. Layer first three ingredients in food processor and process until resembles cornmeal. Evenly distribute mixture in a greased 13×9 pan, press down, and bake for 15 minutes. Let this cool while preparing filling. No need to shut off the oven.

2. Beat the eggs, then mix in sugar, salt, pumpkin pie spice. Mix in pumpkin, then the evaporated milk.

3. Pour over the crust, return to oven and bake for another 60-70 minutes, or until knife inserted comes out clean.

4. Chill overnight, cut into 16 squares, and serve with whipped cream.

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