Pumpkin Custard Pie

Ingredients:

1 large can pumpkin

1 ½ cup sugar

4 eggs

2 tablespoons vanilla

4 Tablespoons cornstarch

1 teaspoon ground cinnamon

4 cups of milk

3 pie crusts

Instructions:

1. Preheat oven to 400*.
2. Mix pumpkin and sugar.
3. Add eggs and vanilla, mix.
4. Add cornstarch and mix.
5. Add cinnamon now or you can sprinkle it on top before you bake it.
6. Turn mixer to low speed and slowly add milk.
7. Put pie crusts in pie plates and place pie plates on oven shelves.
8. Fill the pie crusts with a cup while they are on the oven shelves. (It is too hard to carry the liquid-filled crusts to the oven if you fill them first.)
9. Bake at 400* for 15 minutes.
10. Lower heat to 300 and cook until done – about an hour. They are done when a quarter sized circle in the center still looks shiny and damp.