2 c. pumpkin (Libby's)
1 sm. tsp. salt
2 eggs
1 c. sugar
1 tsp. cinnamon
1 qt. milk
3 heaping tbsp. flour
1 lg. tbsp. cornstarch
4 tbsp. melted butter

Bake in preheated 425 degree oven for 15-20 minutes. Reduce heat to 350 degrees for about 30 minutes, or until knife comes out clean when tested. Top with whipped cream when served. Makes 2 deep dish pies.

Tip: I usually put unbaked pie shell in 425 degree oven several minutes before pouring in custard. This keeps pie shell from becoming soggy.