2 c. cooked pumpkin
4 eggs
1 c. sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1 can evaporated milk
1/3 c. cream
Your favorite pie shell

Combine pumpkin, eggs and sugar. Beat well, add cornstarch, evaporated milk, cream and cinnamon. Beat all together. Pour into a 9 inch pastry lined pie pan. Bake at 375 degrees for 15 minutes and reduce heat to 350 degrees and continue baking for 45 additional minutes or until a silver knife comes out clean when inserted halfway between center and edge of filling. Cool before serving.