I make this pie all year round. It has minimal ingredients and is easy to prepare. There is about 100 grams of sugar in a half cup which equals about 13 grams per piece if you cut the pie into 8 slices. This is my go-to dessert. I always top it with whipped cream, which is the perfect complement! Who says you can only eat pumpkin in the fall?
Ingredients:
½ cup brown sugar
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt
3 eggs
1 cup milk
1 15-ounce can pumpkin
1 gluten free pie crust (I use Wholly brand)
Instructions:
Preheat oven to 425 degrees F
Combine brown sugar, cinnamon, ginger, nutmeg, and salt
Add eggs and milk and mix completely
Add pumpkin and mix until smooth
Pour the filling into the pie crust
Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 40 minutes or until knife comes out clean
*I use a pie protector to keep the crust from burning
*If there’s extra filling, coat a ramekin with spray stick and bake until knife comes out clean (20+ minutes)
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