Makes 4- 9"pies
1 29oz can of Pumpkin
1 pint half & half
6 cups Milk
2 - 2 1/2 cups sugar mixed with 4 Tbs Cornstarch
1 Tbs Vanilla
Pinch of salt
Cinnamon to taste
Place pumpkin in a heavy saucepan. cook and stir to caramelize the natural sugars in the pumpkin. (About 10 minutes) then add part of the milk. In another bowl, beat the eggs lightly and add sugar and the rest of the ingredients. Mix well. Add pumpkin and half and half. Mix well.
Pour into pie crust, fill FULL. Sprinkle cinnamon on top.
Bake at 4258 for 15 minutes, then reduce heat to 325* for about 15-25 minutes or till custard is done in the middle but still very soft. Pie will set as it cools.