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