Gluten Free Pumpkin Pie Recipe

Ingredients:

For the Pie:
• 1/2 recipe Make Ahead Gluten Free Pie Crust
• 1 cup canned 100% pumpkin puree (Libby's)
• 2 large eggs
• 3/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 cup evaporated milk (See Gluten Free Substitutes for a dairy-free and corn-free version)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons unsalted butter
• The Perfect Homemade Whipped Cream, (optional)
For the Praline Topping (optional)
• 1/2 cup chopped pecans
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1 Tablespoon corn syrup (or gluten free brown rice syrup
• 1 teaspoon unsalted butter, melted
• 1/16 teaspoon salt

Instructions:

1. Make a single pie crust as directed in the recipe link above through steps 12.
2. In a double boiler or in a heat-proof bowl over boiling water, lowered to simmer, heat pumpkin for about 10 minutes.
3. Whisk in eggs, brown sugar, sugar, milk, cinnamon, ginger, nutmeg, and butter, and cook until thickened and forms a custard that coats the back of a spoon.
4. Pour into the crust and bake for 15 minutes at 425°F. Lower heat to 350°F and bake an additional 30 minutes or until the center jiggles slightly when the pie plate is shaken. (If crust is not browning to your desire, brush edges with melted butter.
5. Transfer to a wire rack to cool at room temperature and refrigerate to chill completely.
6. Slice and serve topped with sweetened whipped cream, if desired.
To Make the Praline Topping:
7. In a bowl, toss together pecans, brown sugar, and cinnamon.
8. Add corn or brown rice syrup and butter.
9. Sprinkle with salt and stir with a wooden spoon to combine.
10. The last 5 minutes of baking, top the pumpkin pie with the praline topping.

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