Pumpkin pie (wheat, eggs)
Yield:
1 pie
Prep Time:
10 minutes
Cook Time:
1 hour
Additional Time:
1 day
Total Time:
1 day 1 hour 10 minutes
My favorite way to make a classic fall dessert.
Ingredients
- 9” gluten free pie crust
Filling
- 1 15 oz. can of pumpkin puree
- 3/4 cup water
- 2 eggs
- 1/4 cup brown sugar
- 1 Tbsp. honey
- 1 Tbsp. agave
Spices
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. allspice
- Pinch of cloves
Instructions
- In a mixing bowl, whisk filling ingredients besides pumpkin until smooth.
- Whisk in pumpkin and spices until fully combined.
- Cover and refrigerate up to 3 days until ready to bake.
- Once ready to bake pie, pre-bake pie crust as instructed.
- Pour filling into hot pie crust, then tap it on the counter a few times to reduce air bubbles.
- Bake at 350ºF for 1 hour on lowest rack in the oven.
- Remove pie from oven and allow to cool for at least 2 hours at room temperature.
- Chill pie in fridge for at least 4 hours before serving.
