Pour 16 ounces of cold milk in a small saucepan. Heat on low for approximately 2.5 hours, until the milk has reduced to about half of its original quantity.

Preheat oven to 425 degrees.

Prepare your pie crust, using a standard size pie plate.

In a mixing bowl, combine the pumpkin puree and the evaporated milk.

Add the two eggs as you stir.

Drizzle the maple syrup and honey into your mixture.

Stirring vigorously, add the salt and seasonings.

Pour the pie filling into the unbaked pie crust.

Bake for 15 minutes, then lower the oven temperature to 350 degrees. Continue baking for approximately 30 minutes, or until the middle is set.

Amy added raw milk cream to her stand mixer and mixed until the cream became stiff. Add a bit of sugar for some sweetness, if you like!