#1497 - Pumpkin Custard Pie

(by Shirley McNevich)

2 beaten eggs
3/4 cup white sugar
1/2 tsp. salt
2 TBSP flour
1/2 tsp. cinnamon + extra for sprinkling
1 cup Libby's canned pumpkin
1 1/2 cups milk
1 - 9"unbaked pie crust dough

In a bowl add eggs--beat. Add white sugar, flour, 1/2 tsp. cinnamon and salt--stir well. Add pumpkin--stir well. Slowly add milk--stir until smooth. Grease a 9" pie plate. Place dough into the greased pie plate, spray the inside of the dough with Pam. Flute the edges of the pie dough. Pour the pumpkin mixture into the pie crust dough. Sprinkle cinnamon (your choice of amount) on the top of the pumpkin mixture. Place the pie plate on a cookie sheet (to catch drips). Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.