Pumpkin Pie

A holiday classic!

GLUTEN FREE

Ingredients |

CRUST

• Check out this pie crust recipe!

PIE FILLING

• 1 15 oz. can pumpkin puree

• 3 eggs

• 10 oz. heavy whipping cream

• 3 tablespoons salted butter, melted then cooled slightly

• 3/4 cup packed light brown sugar

• 1/4 cup white sugar

• 1/2 teaspoon salt

• 2 tablespoons all purpose gluten free flour (you can also use regular flour here too!)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/8 teaspoon ground nutmeg

**Note: You can use 2 teaspoons of a pumpkin pie spice, but I prefer to measure out all of the spices separately because it creates a better blend, in my opinion.

______________

Instructions |

• Preheat the oven to 375 degrees.

• Prepare the pie crust and parbake it. (Recipe here!)

• Using a large mixing bowl, add the can of pumpkin puree, milk/cream, melted butter & eggs. Mix it well to make sure the eggs are combined.

• Add in the flour, white sugar, brown sugar, salt and pumpkin pie spices. Whisk it all together well. The mixture will be creamy and thin.

• Once the pie crust is done parbaking, remove it from the oven and let it cool for a few minutes.

• Pour in the filling into the crust and sprinkle a little touch of cinnamon and all spice over the filling.

• Very carefully place the pie back into the oven for 15 minutes then reduce the heat to 350 degrees.

• Continue cooking for another 35-40 minutes, checking on it occasionally. When the pie doesn’t jiggle too much and you notice a small crack in the filling, it is done baking. It should jiggle slightly but in a controlled way, not a loose liquid way.

• Remove the pie from the oven and let it cool at room temperature for about 45 minutes.

• Then place it in the refrigerator for 1.5 hours to firm.

• Serve with some whipped cream & enjoy!