Classic Pumpkin Pie

It's just not Thanksgiving without a classic Pumpkin Pie! I'm using the Pumpkin puree we made together this week and my gluten free pie crust is in my cookbook, or you can use your favorite pie crust shell. This pie is creamy and perfect every time and it is perfect for the holidays!

Author: Kimmy's Southern Cooking

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Classic Pumpkin Pie

It's just not Thanksgiving without a classic Pumpkin Pie! I'm using the Pumpkin puree we made together this week and my gluten free pie crust is in my cookbook. It's a variation from my friend, @SugarRebel2, it was her grandma's recipe and you can watch her make it on her page.

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Ingredients

• 3/4 c granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 lg eggs, room temperature
• 1 (15 oz) can Pumpkin purée
• 1 (12 oz) Evaporated Milk (Or substitute with equal amount Lactose-Free or Almond Milk)
• 1 gluten free unbaked 9-inch deep dish pie shell

Instructions

1. Preheat the oven to 425°F (218°C)
2. In a small bowl, mix sugar, cinnamon, salt, ginger and cloves.
3. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into pie shell.
6. Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (176°C) bake for 40 minutes or until knife inserted near center comes out clean. Use a pie crust shield when crust gets the desired color. Cool on wire rack for 2 hours.
7. Serve immediately or refrigerate.