Pumpkin Pie, Gluten-Free (and can be made dairy-free)

Art of Gluten-Free Baking
-makes one 9″ pie

1/2 recipe for  Gluten-Free Flaky Pie Crust dough (for one 9 inch pie)
2 large or extra large eggs
1/2 C (105g) dark or light brown sugar (I like dark brown)
1 1/2 C (355ml) evaporated milk, cream, or dairy substitute (see below for rice evaporated milk substitute)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
1 1/2-2 C pumpkin puree or one 15 oz can of pumpkin puree
2 TBL melted butter (or butter substitute)

Preheat oven to 450 degrees

Prepare your pie crust dough.  Keep it refrigerated until ready to roll out.

Beat eggs with a whisk.  Beat in brown sugar, and spices.  Mix well.  Stir in evaporated milk or cream.  Stir in pumpkin puree and mix well.  Add melted butter and mix well.

Roll out pie crust dough and use it to line your 9″ pie pan.  Pour filling into pie pan.  Place into preheated oven.  Immediately reduce temperature to 375 degrees and bake for about 60 to 75 minutes–or until a tester inserted into the middle of the pie comes out fairly clean (and not goopy).

Allow to cool to room temperature to allow the custard to set before serving.  Serve alone or with a dollop of unsweetened whip cream on the side.  Makes a fabulous breakfast pie, too!

How to make evaporated rice milk:
Place 4 C of gluten-free rice milk in a wide pan over low heat. Simmer for about 2 hours, stirring every so often, until it has reduced to 1 1/2 C. Make sure not to burn the bottom–just barely simmering is what you want. Once reduced, remove from heat to cool before using it in the pie. You can also do this ahead of time and store in a sealed container in the refrigerator. Be sure to shake/mix well before using.