Pumpkin Pie for the Gluten-Free

Ingredients:

½ cup of brown sugar

2 eggs

½ tsp. of ground nutmeg

1 tsp. of ground cinnamon

1/8 tsp. of ground ginger

¼ tsp. of ground cloves

1 ¼ cups of evaporated milk

1 15-oz can of pumpkin filling (make sure it’s gluten-free)

Instructions:

You will need a 9” glass pie plate.  Spray with non-stick cooking spray.

Preheat the oven to 400 degrees Fahrenheit.

Beat the eggs in a separate small bowl.  Add the beaten eggs to a large bowl, and then combine the brown sugar, ground nutmeg, cinnamon, ground ginger, and ground cloves with the eggs and mix them all together.  Next, add the evaporated milk and pumpkin to the bowl of ingredients. 

Use a spatula to scrape the bowl ingredients into the pie plate. 

For the first 15 minutes, bake the pie at 400 degrees F.  For the next 30 to 40 minutes, bake the pie at 350 degrees. 

When done baking, allow the pie time to cool before cutting and serving it. 

Note:  This recipe does not include a crust.  If you’d like to include a crust, you can always crush up your favorite gluten-free crackers or gluten-free cereal, and line the pie plate before adding the pie filling.