CINNAMON PUMPKIN PIE
- 1 cup sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 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, nd cinnamon. In a large bowl, beat eggs. Stir in pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake at 400°F for 10 minutes: Reduce heat to 350°F 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.