1 cup sugar
4 teaspoons cornstarch
teaspoon cinnamon, ground
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.