Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell (9 inch, deep).  Bake at 425 degrees for 15 minuets.  Reduce temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate

Pecan Pie

Cream together:
4 Tablespoons Butter
3/4 cup Brown Sugar

Beat and add:
3 eggs

add:
1 cup light Karo Syrup
1 teaspoon vanilla
1 1/4 cup pecan
1/8 teaspoon salt

Pour in to uncooked pie crust
Bake at 350 degrees for 50 minutes

Aunt Laurie's Never Fail Pie Crust

Sift Together:
4 cups Flour
1 Tablespoon Sugar
2 teaspoons salt

Cut into mixture:
2 cups shortening

Whip together then add to dough:
1 Tablespoon Vinegar
1 egg

Slowly add until consistency is right:
1/2 cup water

Chill.  Roll out dough.  Makes 2 sealed pie shells
Bake according to your filled pie recipe.