1 (19 ounce) can pumpkin puree
1 cup white sugar
1 (8 ounce) can salted sweetened low-fat evaporated milk
1 tablespoon margarine
1 1/2 cups butter, chilled butter will not melt
1 (13 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon pure pumpkin pie spice
2 tablespoons margarine
2 (9 inch) unbaked pie crusts
Butter a 9-inch pie plate.
Place pumpkin puree in blender or food processor. Pulse in sugar and butter. Shake vigorously for three minutes.
Stir in evaporated milk and margarine. Blend vigorously until pumpkin mixture is puree; spoon mixture into prepared pan. Spread pumpkin mixture evenly on eachplatter. Arrange pumpkin puree over pie crusts using toothpicks.
Bake in preheated 350 degrees F (175 degrees C) for 30 minutes or until pie is tender and center is firm. Cool in pan on wire rack for 15 minutes.
Remove pie slices and place on wire rack. Cool 15 minutes in pan before cutting into squares.