The air is crisp; shoppers are thinking of the holidays; and home chefs are mulling their menu plans.

In Virginia, pumpkins are one of the many pie ingredients at the peak of freshness in the fall. And since National Pumpkin Month is celebrated in October, now is the perfect time to make one.

Try this Virginia Cooperative Extension recipe for a crustless pumpkin pie.

Crustless Pumpkin Pie

non-stick cooking spray
4 eggs
15 ounces canned pumpkin
8 ounces evaporated milk
½ teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
⅔ cup sugar

Preheat oven to 400°. Spray a 9" pie pan with non-stick cooking spray.

In a mixing bowl, beat eggs and add pumpkin, evaporated milk, salt, pumpkin pie spice, vanilla and sugar. Mix until smooth.

Pour into pie pan, and bake for 15 minutes. Reduce oven temperature to 325°, and bake for another 45 minutes. Pie is done when a knife inserted in center comes out clean. Serves 6-8.