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|1 cup sugar|
|4 teaspoons cornstarch|
|1/2 teaspoon cinnamon, ground|
|1/2 teaspoon salt|
|2 eggs, lightly beaten|
|1 can pumpkin puree, 15 oz.|
|1 cup milk|
|1 unbaked pastry shell (9 inches)|
- Combine sugar, cornstarch, cinnamon and salt in a small bowl.
- In a large bowl, combine eggs, pumpkin and sugar mixture; gradually stir in milk. Pour into pastry shell.
- Bake at 400° F for 10 minutes. Reduce heat to 350° F; bake 45 to 50 minutes longer or until a knife inserted near the center comes out clean.
- Let pie cool on a wire rack. Serve with whipped topping. Refrigerate any leftovers.
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