Gluten-Free Pumpkin Pie
Let’s give thanks to Pumpkin Pie!
¾ cup of sugar
½ teaspoon salt
1 teaspoons of cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon of lemon zest
1 - 14.5 ounce can of 100% pure pumpkin
2 large eggs, beaten
1 can of evaporated milk
1 unbaked 9” gluten-free pie shell (See recipe or use gluten-free prepared shell)
Preheat oven to 425 degrees F.
Mix the sugar, salt, cinnamon, ginger, nutmeg, cloves and lemon zest in a large bowl. Add in the pumpkin and eggs. Mix well. Slowly add in the evaporated milk while stirring.
Pour into the gluten-free pie shell. Bake in the 425 degrees oven for about 15 minutes. Reduce temperature to 350 degrees and bake for another 40 minutes, until fork inserted in center comes out clean.
Cool before serving.
Top with fresh whipped cream, if desired.
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