Happy Halloween! It’s officially time to start thinking about Thanksgiving. In honor of Halloween and all of it’s pumpkin-y goodness, here is our go-to gluten free pumpkin pie recipe. It’s easy and sure to please.
- 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
- 15 oz can Pumpkin Puree
- 12 oz can Evaporated Milk
- 2 Eggs
- 2 oz Butter, melted and cooled
- 1 Tbsp Vanilla Extract
- 3/4 cup Brown Sugar, packed
- 1 tsp ground Cinnamon
- 1 tsp ground Ginger
- 1/2 tsp ground Allspice
- 1/4 tsp ground Nutmeg
Cook Time: 50 – 60 minutes
Yield: 8 servings
Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.
Remove pie shell from freezer and fill with prepared pie filling.
Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.
Let cool fully before serving.