Pumpkin Pie

Ingredients

• 1 Gluten-Free Pie Crust (store-bought or homemade)
• 15 oz Pumpkin Puree
• 12 oz Evaporated Milk
• 2 large Eggs
• 3/4 cup Brown Sugar
• 1/4 cup Granulated Sugar
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1 tsp Vanilla Extract

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Place the gluten-free pie crust in a 9-inch pie plate. Crimp the edges decoratively.

3. 3

   In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.

4. 4

   Pour the pumpkin mixture into the prepared pie crust.

5. 5

   Bake for 15 minutes at 425°F (220°C).

6. 6

   Reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set but still slightly wobbly in the center.

7. 7

   Let the pie cool completely on a wire rack before slicing and serving. Refrigerate for at least 2 hours before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.