Cinnamon Pumpkin Pie

By srumbel

This pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! —Jacqueline Deibert, Klingerstown, Pennsylvania
from tasteofhome.com

Ingredients

• 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

Preparation

Step 1

. 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.
2. 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.

Nutritional Facts

1 piece (calculated without whipped cream) equals 369 calories, 13 g fat (5 g saturated fat), 81 mg cholesterol, 373 mg sodium, 60 g carbohydrate, 3 g fiber, 6 g protein.