Pumpkin Pie

Preheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin puree, milk, half-and-half, eggs, vanilla, cinnamon, nutmeg, allspice, stevia, and salt. Pour into the baked pie crust. Cover the edges of the crust with aluminum foil to prevent them from over-browning. Place the pie on a baking sheet and bake for 50 minutes, or until the filling has slightly puffed and set in the center. If you want the crust a bit browner, remove the foil during the last 5 to 10 minutes of baking. Let cool before slicing. Store covered in the refrigerator. Pumpkin pie can be made a day ahead. Or, bake the crust and prepare the filling the night before. Then assemble the pie and bake it the day you plan to serve it.