1 c. cooked pumpkin (fresh)
1/2 c. sugar
2 eggs
1/2 tsp. cinnamon

3 level tbsp. flour
2 c. milk (can use 2% milk)
1/2 tsp. salt

Mix all ingredients together. Put through Foley Food Mill. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes, then turn oven back to 350 degrees. Bake until knife inserted through custard comes out clean, about 45 minutes.