Pumpkin pie is my all time favorite and pretty much the only pie I eat. I can’t wait for the holidays when I get to make the pies for Thanksgiving and Christmas dinners, and if I hadn’t told anyone they were gluten free they would have no idea. There are so many ways to make/buy gluten free crusts now, there is no reason that everyone shouldn’t be enjoying pumpkin pie for the holidays. But the pie filling is where you become famous for your pies. I think I have a “famous” filling that you will love.
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon of nutmeg
- 4 large eggs
- 1 can (29 oz) Pumpkin Puree
- 1 can (12 fl oz) Carnation Evaporated Milk
- 8 fl oz of heavy whipping cream
- 4 fl oz of milk
- 2 unbaked 9″ pie crust (I used Whole Foods Frozen Gluten Free Pie Crusts)
- whipped cream for topping (optional)
MIX: sugar, salt, cinnamon, ginger, cloves and nutmeg in a small bowl set aside. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture in to bowl with eggs. Gradually stir in evaporated milk, heavy whipping cream and milk until completely blended, mixing well between each add.
Pour in to pie shells
BAKE:preheat oven to 425° F for 15 minutes. Reduce temperature to 350° F and bake approximately 75 minutes (depending on oven) or until knife inserted near center comes out clean*. Cool on wire rack for 2 hours.
*Insert a table knife near the center of the pie. If it comes out clean, the pie is done. (The knife test may cause your filling to crack as it cools.) You can also shake the pie gently; it’s done when the filling is set and no longer jiggles.
Serve with fresh whipped cream.