Yields: 6 to 8 servings Time: 30 minutes prep, 1 hour baking, 1 hour 30 minutes total INGREDIENTS: 2 9-inch pie crusts, homemade or the refrigerated pre-rolled kind 1 can pumpkin puree (15 ounces) 3 large eggs 1 1/4 cups brown sugar, packed 1 cup heavy cream 1/4 cup milk 1 tablespoon cornstarch 1 teaspoon ground cinna
