3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.) Libby's pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch pie shell
Start by whisking together all the dry ingredients
Thoroughly combine eggs, pumpkin, and spice mixture. Slowly, stir in evaporated milk. Pour into an unbaked gluten free pie shell
Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and bake for 40-50 minutes. Cool on wire rack for up to 2 hours or until you can't wait any longer to eat it. Top with whipped cream.
Note: Whipped cream amount depicted in photo is not representative of the volume of whipped cream added and consumed after the picture was taken.
Even without a crust on hand, this recipe makes a great custard.
Don't wait for the holidays. Making pumpkin pie is easy and you shouldn't have to wait to whip up a great dessert. Enjoy!!!