Cinnamon Pumpkin Pie

• 1 cup sugar
• 4 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup whole milk
• 1 (9 inch) unbaked pastry shells
• whipped cream (optional)

1. In small bowl, combine the sugar, cornstarch, salt and cinnamon.
2. In a large mixing bowl, beat eggs.
3. Stir in pumpkin and sugar mixture.
4. Gradually stir in milk.
5. Pour into pastry shell.
6. Bake at 400 degrees F for 10 minutes.
7. Reduce heat to 350 degrees; bake 45-50 minutes longer or until knife inserted near the center comes out clean. You may want to cover crust with aluminum foil to prevent excessive browning.
8. Cool on wire rack.
9. Top with whipped cream, if desired.
10. Refrigerate leftovers.
11. I like my pumpkin pie chilled before serving.

sugar, cornstarch, salt, ground cinnamon, eggs, solidpack pumpkin, milk, pastry shells, whipped cream

Taken from www.food.com/recipe/cinnamon-pumpkin-pie-335813 (may not work)