1 (15 ounce) can pumpkin puree
1 (12 ounce) can sliced peaches, drained
1 (3 ounce) can pumpkin
2 cups white sugar
3 eggs
2 tablespoons pumpkin pie spice
1/2 teaspoon milk
1 teaspoon vanilla extract
1 teaspoon pumpkin seed oil
1 (4 ounce) can evaporated milk
In a medium saucepan combine pumpkin puree, peaches, pumpkin, pumpkin pie spice and milk; let simmer.
In a large bowl mix 1/3 cup pumpkin puree mixture, sugar, eggs, and pie spice mixture. Stir until thoroughly combined. Fold in pumpkin seeds. Pour into pie crust. Chill in refrigerator for 1 hour. Serve immediately.