Pumpkin Pie Gluten-Free

Ingredients:

Gluten-free pie crust for 9-inch pie shell

 

¾ Cup natural cane sugar

 

½ tsp. sea salt

 

1 tsp. Pumpkin Pie Spice OR 1 tsp. ground Cinnamon and ½ tsp. ground Allspice

 

2 large eggs

 

15 oz canned pumpkin OR pumpkin puree (If using fresh pumpkin, slice, cube and peel pumpkin.  In large pot, cover pumpkin with water and boil without a lid until tender.  Puree in food processor until smooth.)

 

1 ½ Cups (12 oz) evaporated milk OR milk substitute

 

Instructions:

 

1. Preheat oven to 425 degrees. 

2. Prepare pie crust and press into 9-inch pie pan.  Set aside in fridge.

3. In small bowl combine sugar, salt and spices. 

4. In large mixing bowl, beat eggs.  Stir in pumpkin and dry ingredients (sugar, salt and spices).  Slowly add milk OR milk substitute, gently mixing until well combined.  Pour into prepared pie shell. 

5. Bake for 15 minutes at 425 degrees.  Then reduce heat to 350 degrees and bake for approximately 40-50 minutes, or until knife inserted near center comes out clean.  Allow to cool on rack, then refrigerate.

 

Enjoy!