Ingredients
Scale
1 15 oz can organic pumpkin puree or 1 baked sugar pumpkin, pulp removed and pureed.
2 Eggs
3/4 Cup organic cane sugar
1 12 oz. can Organic Evaporated Milk or Evaporated Coconut Milk (not light)
1 1/2 Tbsp. Pumpkin Pie Spice (Favorite is Spice Hunter, but can also use Frontier)
1 tsp. vanilla extract
1 Gluten Free Pie Crust found on our website or use ready pie crust mixes: Cup 4 Cup, or Bob’s Red Mill. You can also find frozen gluten free pie crusts at your natural food grocery stores.
Instructions
- Mix all ingredients together until well blended.
- Pour into prepared deep dish 9” piecrust.
- Bake in a preheated 425-degree oven for 15 minutes.
- Add any pie crust decorations after the first 15 minutes to make sure they wont sink.
- Reduce oven temperature to 350 degrees and continue baking for an additional 40-50 minutes or until a knife inserted in center of pie comes out clean.
- Pie will firm up as it cools…
- Serve with fresh whipped cream.
Notes
Both pies were made exactly the same. The first pie made a beautiful froth circle design while baking, while the other remained dark all around. The magic of baking… each creation has their own signature when they come out of the oven… both delicious.
- Prep Time: 15 min
- Cook Time: 15 min