Easy Pumpkin Pie

            Crust
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

            Filling
              15 ounce pumpkin puree
              12 ounces evaporated milk
              3/4 cup sugar
              1 1/2 teaspoon pumpkin pie spice
              1/2 teaspoon salt
              2 eggs, well beaten


           To make crust, combine flour, salt and sugar.
           Cut in cold butter until butter is the size of small
           peas.  Add just enough water to make the dough
           stick together. Mix lightly and place in a zip lock
           bag and refrigerate for 1 hour.  Roll out crust and
           place in a pie pan. With a fork poke holes all over
           crust, including the sides.  Bake at 400 degrees for
           10 minutes. In a medium saucepan combine all of
           the filling ingredients and mix well. Over medium
           heat cook filling while the crust is baking.  When
           crust is done, remove from oven and add filling.
           Return to oven and bake for 15 minutes.  Reduce
           oven temperature to 350 degrees and bake 40-45
           minutes more. Pie should be firm with a little jiggle
           in the middle.  Cool completely before serving.