• Add pumpkin, canned evaporated milk and eggs into kitchen aid and mix for a few minutes.
• Add the sugar, salt and spices.
• Mix well scrapping down the sides of the bowl to make sure any spices that stuck to the sides of the bowl are completely mixed into the batter.
• Pour your pumpkin pie filling into the pie crust.
• Place filled pie crust on a cookie sheet.
• Bake at 425 for 15 minutes then turn down oven to 350 degrees and bake for 35 min or until knife inserted into middle of pie comes out clean.
• Let cool for 1-2 hours.
• Top with whipped cream

Pie dough

• Place the flour into the work bowl of your food processor.

  Cut the butter into pieces and place into the work bowl.

  Add in the crisco. Pulse a few times until the butter and crisco are incorporated.While the food processor is running.

  Add in ! tablespoon at a time of ice cold water through the feeding tube. Run the machine just until the dough barely starts to come together.

  Gather the dough together and form a ball. Wrap in cellophane and refrigerate for 15 min or longer.

  Roll the dough out on a floured surface.

  Place dough into pie tin.