Ingredients
2 cups Fresh or Canned Pumpkin Puree
1 cup Heavy Cream
1/2 cup Milk
2 Eggs
1 Egg Yolk
1/2 cup Sugar
2 TBL Butter, melted
1/2 tsp Salt
3/4 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/8 tsp Ground Clove
1 tsp Vanilla
One 9-inch-deep dish prepared pie crust, partially baked
Preheat your oven to 350 degrees.
Place all ingredients in a medium mixing bowl and whisk together until all the ingredients are mixed well.
Pour the mixture into a partially baked pie crust, being careful not to overfill. Bake the pie for 10 minutes, then tent with foil and bake another 45-50 minutes until the pie sets. The filling should shake as a whole when you tap the side of the pie pan and not jiggle in the center.
If you have a little more filling that will fit into your crust, pour the excess into a buttered ramekin, bake for 15-20 minutes until set. You can cool and refrigerate ramekins and serve as a gluten free option.
