Preparation

• 00 Preheat the oven to 375F and prepare the pie crust as stated on the instructions then set aside.
• 01 In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, and brown sugar.
• 02 Add the cornstarch, cinnamon, pumpkin spice, and salt and whisk until combined, making sure to scrape the bowl.
• 03 Pour half the mixture into another bowl and whisk the Lekkco into that half. Alternate pouring the Lekkco fillin g and the regular filling to create a ripple design.
• 04 Bake for 50 - 55 minutes, the filling will still be jiggly. Let cool until the filling sets, serve and enjoy! Do not leave at room temperature for more than 2 hours.