Ingredients

Scale

3/4 cup granulated sugar
2 teaspoons ground Ceylon cinnamon
2 teaspoons real vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) Evaporated Skim Milk (or 1 1/2 cups regular or fat free half & half)
1 unbaked 9-inch (4-cup volume) deep-dish pie crust

Instructions

Preheat the oven to 425 F. Put all the ingredients in a blender (except the crust of course) and blend till smooth.
Put the pie crust in your pie pan and pour the filling from the blender into the pie crust. Make a nice edge on the pie if you like. You might have extra filling (I did!) … if so, just pour it into a small oven-proof bowl or dish and make a little pumpkin custard.
Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for 40 – 50 minutes or until the pie is set (not jiggly in the middle) and a wooden pick inserted in the center comes out clean. Let cool before eating. Store leftovers in the fridge.

Notes

To make this dessert gluten free, use a gluten free pie crust or skip the crust altogether and make a nice pumpkin custard instead.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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