My my pumpkin pie!! I've been making this pumpkin pie recipe for over 20 years. It's the most requested pie - my kids ask me to make it without pie crust all year long. I like to eat it with the crust.
Ingredients Pumpkin eggs, milk, organic sugar, cinnamon, ginger, cloves, sea salt. Pie crust: GF flour blend (brown rice, potato starch, tapioca, xanthan gum), butter, water, salt, lemon juice, sugar. CONTAINS: dairy & eggs
DF option has coconut milk instead of milk. Palm instead of butter.
Storage: Keep in the fridge for up to 5 days. I serve it room temp. (If I'm not going to eat it right away, in a day or so - I freeze it and take it out the morning that I will be serving it).
Baking Instructions: None