HOW TO MAKE IT
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
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.
In a mixing bowl, combine the pumpkin puree, sugar, cornstarch, salt, pumpkin pie spice, and eggs until uniform and smooth. Add the evaporated milk.
Pour the pumpkin filling into the crust in the pie plate.
Bake the pie for 45 to 55 minutes, until the center is slightly jiggly.
Let the pie cool to room temperature, then place it in the fridge for at least two hours. Slice and enjoy!