Gluten-Free Recipes

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Copyright © 2002  Amber Lee.

2 large eggs
15 ounce can pumpkin
3/4 cups sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
13 ounce can evaporated milk
unbaked deep-dish 9-inch pie crust

1. Beat eggs lightly in a medium bowl.  
2. Stir in pumpkin, sugar, salt, cinnamon, nutmeg, and evaporated milk. Pour into pie shell.  
3. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake 45 minutes longer or until knife inserted in center comes out clean.