HOW TO MAKE IT
YIELD
8 servings
TYPE
Gluten Free
TIME
50 min.
COURSE
Dessert
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
1
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.
VIEW MORE
2
After ingredients are combined, pour into a prepared 9-inch pie plate.
VIEW MORE
3
Bake it at 350°F for 45 to 55 minutes, or until it is still slightly jiggly in the center.
VIEW MORE
4
It will set as it cools. Let it cool and you have the easiest gluten free pumpkin pie ever.
VIEW MORE