Pumpkin Pie (Wegman's)

By michellecresta

Ingredients

• 2 cups milk
• 1 can (29 oz) pumpkin
• 4 large eggs
• 1 1/2 cups white granulated sugar
• 1/4 cup cornstarch
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 1 package refrigerated pie crusts, unrolled and placed in the pans per package directions.

Preparation

Step 1

Preheat oven 350 degrees
Combine milk, pumpkin and eggs in a large bowl
Combine sugar, corn starch, salt, cinnamon and nutmeg in separate bowl. Add to pumpkin mixture. Stir until well combined. Divide filling equally between two unbaked 9-inch pie crusts
Bake 50-55 minutes until set (a knife inserted near center will come out clean. Completely cool on racks. Refrigerate any leftovers.

Glass or metal pie pans are recommended.