If making your own pie crust, make the pie dough and refrigerate for 30 minutes.

If using fresh pumpkin, clean out the pumpkin, remove the skin, cut pumpkin into cubes, and cook over the stove in covered pot, along with two tablespoons of butter.

Once the pieces are softened, remove from stove and mash in a metal bowl.  Set aside to cool.

Remove the pie dough from the refrigerator and form the pie crust.  Place pie crust on standard 9 inch pie pan and refrigerate while preparing the pumpkin pie mix.

Preheat oven to 400F (200C)

Add all the ingredients - except Brazil nuts - in with the pumpkin, and stir well (it's very important that the pumpkin has cooled to the touch before adding in the eggs, since the eggs could cook and ruin the pie).  The mix will be runny - that's perfectly fine.

Pour mix onto the pie crust, and fill almost to the top edge (1/8 inch from the top).

Bake pie at 400F (200C) for 10 minutes, then reduce heat to 325F (160C) and bake 30 minutes longer.

Finally, sprinkle nuts on top of pie and bake for another five minutes.  Remove pie and let cool for 30 minutes before serving.  Try topping it with homemade sugarless vanilla whipped cream!