HOW TO MAKE IT
YIELD
10 servings
TYPE
Gluten Free
TIME
65 minutes
COURSE
Dessert
Ingredients 1 gluten free pie crust (half a recipe) 15 oz. canned pumpkin puree 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
Preheat the oven to 350°F. Make the crust and roll it into a thin circle large enough to fit into your pie plate and up the sides.
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2
In a mixing bowl, combine the pumpkin puree, sugar, cornstarch, salt, pumpkin pie spice, and eggs until uniform and smooth. Add the evaporated milk.
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3
Pour the pumpkin filling into the crust in the pie plate.
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4
Bake the pie for 45 to 55 minutes, until the center is slightly jiggly.
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5
Let the pie cool to room temperature, then place it in the fridge for at least two hours. Slice and enjoy!
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