Cinnamon Pumpkin Pie
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 cup milk
1 unbaked pastry shell (9 inches)
Whipped cream in a can, optional
In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers. Yield: 6 servings.
Recipe found here: Cinnamon Pumpkin Pie