Gluten-Free Pumpkin Pie

Posted in Recipes

Gluten-Free Pumpkin Pie

2 eggs
1 3/4 cups pumpkin
1 cup backed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 – 9 inch unbaked fresh or frozen deep dish pie shell

DIRECTIONS:
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt. Mix until well combined. Mix in milk. Pour the filling into a pie shell. Bake at 425 ‘F for 15 minutes. Reduce the heat to 350 ‘F and bake for an additional 30 – 35 minutes (or until a knife inserted comes out clean). Cool.