Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead  Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.