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Blind bake 2 pie crusts until fully cooked.
Make the pumpkin puree by baking a halved de-seeded pumpkin at 350 for 1 hour, after done peel off skin and mash.
Whisk all of the ingredients together until smooth then add to cooled pie crust. Fill each crust no more than ¾ full, then move into oven, then fill to brim.
Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
Let cool completely before slicing.
recipe from Tasting History with Max Miller