Pumpkin Pie Jessie Forsythe made this pie every Thanksgiving and Christmas. It's easy to triple with a big can of pumpkin which equals 3 cups. It's the most custardy pumpkin pie! Joyce Forsythe makes it every holiday, too.
	Ingredients 2 eggs, well beaten 1 cup pumpkin 1 cup brown sugar, packed 1 cup milk 1 teaspoon flour ½ teaspoon cinnamon a little salt How To Cook 1. Preheat oven to 400 degrees. 2. Beat the eggs and add all the other ingredients. 3. Pour into unbaked bottom crust. 4. Bake in the preheated oven for 10 minutes. 5. Turn the oven down to 350 degrees, and bake for an hour.