INGREDIENTS
1 pie crust
1 15-ounce can pumpkin puree
1 cup whole Alexandre Family Farm whole milk or half and half
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 whole Alexandre Kids Large Eggs

INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit.

In a large bowl or mixer, combine the brown sugar, cinnamon, ginger, nutmeg, and salt 

Add the eggs and mix until just combined. Add the pumpkin puree and mix until smooth. Add the milk and mix again.  The batter will be thin enough to pour into the pie crust.

Bake the pie at 425 degrees Fahrenheit for 15 minutes and then reduce the temperature to 350 degrees and bake for an additional 30 minutes. The pie is done when the crust is starting to brown and the outer half of the pie is firm. The center of the pie will still be moist  - it will fully set out of the oven and in the fridge.

Let the pie sit at room temperature for at least 2 hours.  Then cover the pie and refrigerate it overnight.  Serve with a generous dollop of Alexandre whipped whipping cream!

NOTES
This recipe uses whole milk or half and half – not evaporated milk!