Gluten Free Pumpkin Pie

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Gluten Free Pumpkin Pie

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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 Learn more

PREP FOR BAKING

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. VIEW MORE Learn more

MAKE THE FILLING

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. VIEW MORE Learn more

FILL THE PIE CRUST

3 Pour the pumpkin filling into the crust in the pie plate. VIEW MORE Learn more

BAKE THE PIE

4 Bake the pie for 45 to 55 minutes, until the center is slightly jiggly. VIEW MORE Learn more

COOL THE PIE

5 Let the pie cool to room temperature, then place it in the fridge for at least two hours. Slice and enjoy! VIEW MORE Learn more

Gluten Free Pumpkin Pie

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Gluten Free Pumpkin Pie