6 oz evaporated milk or evaporated coconut milk (or whole fat canned coconut milk)
Uncooked gluten-free pie crust
Preheat oven to 450 degrees F.
Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
Add eggs and both milks. Mix until well combined.
Pour into uncooked pie crust.
Bake 10 min at 450°, then 30-40 minutes 350°, until crust is golden brown & center firm. (Pro tip: if after this time, your pie crust is golden but you want your pie to firm up just a bit more, cover and leave in oven 5 additional minutes with the oven off... you don't want it too firm or it won't be that creamy, custardy filling we love!)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...