Marie Haycox Kahlua Pumpkin Pie

1 15oz can of Pumpkin Puree (also label solid but not pumpkin pie)
½ cup light brown sugar
¼ teaspoon salt
2 teaspoon pumpkin pie spice
2 eggs
1 ½ cup evaporated milk (12oz)
¼ cup Kahlua
1 frozen pie 9 inch deep dish pie crust

Prep heat oven 425 degrees. Put frozen crust on sheet pan and prick the bottom with a fork about 8 times

In a large bowl stir pumpkin puree then continue stirring and add brown sugar, salt, and pumpkin pie spice.

In a med bowl whisk eggs and add evaporated milk and Kahlua. Stir the milk egg mixture into the pumpkin mixture just enough to be combined. Pour pie mixture into the crust.

Place sheet pan with the pie on a rack in the middle of the oven

Bake in the oven at 425 degrees for 15 minutes then reduce the temperature to 350 degrees and bake 40-50 more minutes until the pie is set.

Cool on a rack then serve or put in refrigerator

If using convection reduce the oven to 400 degrees and 325 degrees