Diabetic Classic Pumpkin Pie

1 (29 oz.) can solid pack pumpkin
18 to 21 packets of Equal
4 eggs
1 tsp. salt
1 1/2 tsp. pumpkin pie spice or to taste
2 tsp. cinnamon or to taste
13 oz. low-fat milk
2 tsp. cornstarch
2 unbaked pie shells

Preheat oven to 425 degrees. Prepare pie crust for 2 (9-inch) pies. In large pot, empty contents of a can of pumpkin and mix in milk and Equal. Place over very low heat. Beat the 4 eggs and mix into pumpkin mixture. Put a small amount of pumpkin mix in a small bowl. Mix the cinnamon, spice and salt into this. Then mix back into the main pot. Repeat this to taste (pie will be sweeter after baking). Repeat this procedure for the cornstarch. Pour mixture into unbaked pie shells and bake 15 minutes. Reduce to 350 degrees for another 45 minutes.

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