Pumkin Pie
This became our new favorite when we realized one Thanksgiving that our evaporated milk had expired but we had plenty of heavy cream. I use the Trader Joe’s gluten free crust which is also light and tasty.
Prep time 12 minutes
Cooking time: 50 minutes
Ingredients
One prepared pie crust.
1 15 oz can Organic pumpkin
1 cup heavy cream
½ cup whole milk
2 large eggs
3/8 cup packed brown sugar
1 teaspoon Pumpkin Pie spice blend
¼ teaspoon salt
Directions
Preheat oven to 375 F. Prepare pie crust according to directions.
Mix together pumpkin, cream, milk, eggs, brown sugar, pumpkin pie spice blend and salt, then pour into pie crust.
Bake pie in middle of oven for 45-50 minutes or until filling is set but center still trembles slightly.
Transfer to rack and cool completely.
Serve with whipped cream.