Pumpkin Custard Pie - cooking recipe

Ingredients

1 large can pumpkin
4 eggs
1 tsp. salt
2 c. sugar
3 Tbsp. flour
2 tsp. nutmeg
3 tsp. cinnamon
6 c. milk (not evaporated milk)
4 unbaked pie crusts

Preparation

Beat eggs and salt.
Add sugar, flour and pumpkin and mix well. Add nutmeg and cinnamon; mix well.\tAdd milk and mix well, then beat on low speed or with rotary hand mixer (which Mrs. Brown always used!) until smooth.
Pour into UNBAKED pie crust.
Bake at 350\u00b0 approximately 40 to 50 minutes or until knife inserted in middle comes out clean.