A classic pumpkin pie for Thanksgiving and fall. I like my pumpkin pie without spices, but feel free to add 1 Tablespoon of Pumpkin Pie Spice.
INGREDIENTS:
1 single crust of my Easy Peasy Gluten Free Pie Crust recipe
1 15 oz. can Libby’s 100% Pure Pumpkin
1 c. sugar
8 oz. evaporated milk (or any GF non-dary milk)
1 teaspoon vanilla
2 large eggs
INSTRUCTIONS
1. Preheat oven to 425 degrees.
2 Roll out a single crust of my Easy Peasy Gluten Free Pie Crust and prebake it in the oven for 15 minutes.
3. Meanwhile thoroughly mix the pumpkin, sugar, milk, vanilla and eggs in a large bowl.
4. Once the crust has been prebaked you can pour the pie filling into the crust, put the pie in the oven, and turn the temperature down to 350. Bake for 40 – 5- minutes or until a knife inserted in the center comes out clean.
5. Cool the pie on the counter for at least two hours, and then serve or refrigerate.