HOW TO MAKE IT
INGREDIENTS: 15 oz canned pumpkin puree (not pumpkin pie filling) 3/4 cup packed light brown sugar 1 Tablespoon cornstarch 1/2 teaspoon kosher salt 2 teaspoons pumpkin pie spice 3 large eggs 12 oz evaporated milk
Start by combining the pumpkin puree, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs in a bowl and whisking it until smooth. Then gently stir or fold in the evaporated milk with a spoon or spatula, being careful not to let it incorporate ait and form a lot of bubbles.
After ingredients are combined, pour into a prepared 9-inch pie plate.
Bake it at 350°F for 45 to 55 minutes, or until it is still slightly jiggly in the center.
It will set as it cools. Let it cool and you have the easiest gluten free pumpkin pie ever.