Pumpkin Pie

• 1 (29 oz.) can solid pack pumpkin (no additives)
• 6 eggs, beaten
• 2 c. sugar
• 3 c. milk
• 3 tsp. cornstarch
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. nutmeg
• pie crust for 2 (9-inch) pies

1. Put the pumpkin into one large mixing bowl.
2. In another smaller mixing bowl, beat 6 eggs.
3. Pour beaten eggs into large mixing bowl and blend with pumpkin. Blend in 2 cups sugar. Blend in 2 1/2 cups milk.
4. Mix the 3 teaspoons of cornstarch into the remaining 1/2 cup of milk and blend this into the large bowl. Blend in 2 teaspoons of pumpkin pie spice and 1 1/2 teaspoons of nutmeg.
5. Pour completed mix into 2 (9-inch) pie crusts.
6. Bake in a preheated 350u0b0 oven for approximately 50 to 55 minutes.
7. (Shake pies lightly; if the pumpkin mix is firm like Jell-O in the center and not watery, the pie is done.)
8. Make two 9-inch pies.

solid pack pumpkin, eggs, sugar, milk, cornstarch, pumpkin pie spice, nutmeg, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032127 (may not work)