Categories: desserts

Ingredients

• Filling
• 1/2 cup (99g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 tablespoon gluten-free flour
• 1/2 teaspoon table salt
• 1 teaspoon ginger*
• 1 teaspoon cinnamon*
• 1/2 teaspoon nutmeg*
• 1/8 teaspoon cloves*
• 1/8 teaspoon freshly ground black pepper, optional
• 3 large eggs, beaten
• 2 scant cups (425g) or one 15-ounce can pumpkin purée
• 1 1/4 cups (283g) light cream or evaporated milk
• *Substitute a generous 2 1/2 teaspoons Pumpkin Pie Spice for the spices listed, if desired.

Directions

1. n a large mixing bowl, whisk together the sugars, flour, salt, and spices.

2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. (This will allow the spices’ flavor to blend.)

3. Lightly grease a 9" pie pan that’s at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Store leftover pumpkin pie, covered, in the refrigerator for up to five days.

Email to a friend | Print this recipe | Back