Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
It’s not Thanksgiving without pumpkin pie. Now Celiac-sufferers won’t miss out thanks to Bob’s Red Mill Gluten Free Pie Crust Mix.
1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
15 oz can Pumpkin Puree
12 oz can Evaporated Milk
2 oz Butter, melted and cooled
1 Tbsp Vanilla Extract
3/4 cup Brown Sugar, packed
1 tsp ground Cinnamon
1 tsp ground Ginger
1/2 tsp ground Allspice
1/4 tsp ground Nutmeg
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.
Meanwhile, preheat the oven to 350°F and prepare the filling.
Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.
Remove pie shell from freezer and fill with prepared pie filling.
Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.
Let cool fully before serving.