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:
- Preheat oven to 400*.
- Mix pumpkin and sugar.
- Add eggs and vanilla, mix.
- Add cornstarch and mix.
- Add cinnamon now or you can sprinkle it on top before you bake it.
- Turn mixer to low speed and slowly add milk.
- Put pie crusts in pie plates and place pie plates on oven shelves.
- 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.)
- Bake at 400* for 15 minutes.
- 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.
