Pumpkin Pie
This pumpkin pie is the perfect dessert for autumn! It is sweet, rich, custard-like, spicy, and wonderfully baked in a flaky pie crust. The filling is also dairy free!
Ingredients
- 1 - 9'' gluten-free pie crust *see my Flaky Pie Crust recipe
- 2 - 15 oz cans of pure pumpkin
- 4 eggs
- 1⅓ cups maple syrup (411ml)
- 1 teaspoon salt
- 2½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Prepare the pie crust in advance as instructed. Then preheat the oven to 425°F.
- In a medium sized bowl, mix together the pumpkin and the salt, cinnamon, nutmeg, cloves, and ginger.
- Add in the eggs and maple syrup. Use a whisk to combine the ingredients together thoroughly. Ensure the pie crust is in the pie pan and seal any cracks. Then pour the mixture into the unbaked pie crust.
- Place the pie onto a baking sheet and loosely cover the pie with foil. Bake on the middle oven rack at 425°F for 25 minutes. Then remove the foil and lower the temperature to 375°F and bake for 1 hour and 15-20 minutes. Check the pie occasionally and cover again with foil if the crust gets too brown.
- The pie is ready once the filling has set except for a little jiggle in the very center. Remove from the oven and allow it to cool for at least an hour. It will continue to bake and firm up in texture as it cools.
- Serve with whipped cream or vanilla ice cream, if desired.