2 unbaked 9-inch pie crusts
1 lg. can solid pack pumpkin
5 eggs, slightly beaten
2 tbsp. butter
3/4 c.brown sugar
3/4 c. granulated sugar
2 tbsp. (level) cornstarch
1 tsp. cinnamon
2 c. milk
1/2 tsp. salt

Mix ingredients in a saucepan and heat until mixture is warm enough to melt the butter. Taste mixture for desired sweetness (sugar may be added if it isn't). Pour into pie shells. Shake cinnamon on each pie, sparingly.

Preheat oven to 425 degrees and bake for 15 minutes. Reduce heat to 350 degrees; continue baking for 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped cream.