Pumpkin Custard Pie

• 1 Pie Shell, Storebought Or Homemade
• 3 cups Milk, Divided
• 1-1/4 cup Pureed Fresh Or Canned Pumpkin
• 1-1/2 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 package (3.4 Oz. Size) Vanilla Cook & Serve Pudding Mix
• 2 Tablespoons Cornstarch
• 2/3 cups Brown Sugar
• 1/2 teaspoons Salt
• 2 whole Egg Yolks

1. Cook the pie shell, store bought or homemade. Follow package directions, usually at 400u0b0F for about 10-11 minutes. Let cool.
2. In a bowl, mix 1 cup milk, pumpkin, pumpkin pie spice, and cinnamon. In a pot on the stove, combine pudding mix, cornstarch, brown sugar, and salt.
3. In yet another bowl, thoroughly whisk together remaining 2 cups milk and egg yolks. Combine with dry ingredients on stove and begin cooking over medium heat, stirring constantly. When well combined, add the pumpkin mixture and continue cooking until it comes to a boil, stirring constantly.
4. Pour mixture into pie shell and refrigerate overnight. Keep refrigerated.

pie shell, milk, pumpkin, pie spice, cinnamon, cornstarch, brown sugar, salt, egg yolks

Taken from tastykitchen.com/recipes/desserts/pumpkin-custard-pie/ (may not work)