4 eggs, slightly beaten
1 can (29 oz) solid pack pumpkin
1 1/4 – 1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
3 cups milk
3 tablespoons cornstarch

combine filling ingredients in order given. pour into pie crusts. bake 15 minutes at 425 degrees. reduce temperature to 350 degrees. bake an additional 40-50 minutes or until knife comes out clean. cool. sprinkle with cinnamon.

makes two 9″ pies