Classic Pumpkin Pie

It's just not Thanksgiving without a classic Pumpkin Pie! I'm using the Pumpkin puree we made together this week and my gluten free pie crust is in my cookbook. It's a variation from my friend, @SugarRebel2, it was her grandma's recipe and you can watch her make it on her page. SugarRebel2 #sugarrebel2 🔥To order my cookbooks online, visit my website: Www.kimmyssoutherncooking.com To order through the mail, send a check or money order for $30/book. This covers the book and postage: Kimmy's Southern Cooking Po Box 154 Higden AR 72067 The Ebooks are available on Amazon Kimmy's Southern Cooking Ebook:Volume 1 https://a.co/d/etgUQiC Kimmy's Southern Cooking Ebook: Hey Y'all, Volume 2 https://a.co/d/6pHv1y3 CLASSIC PUMPKIN PIE 3/4 c granulated sugar 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 lg eggs, room temperature 1 (15 oz) can Pumpkin purée 1 (12 oz) Evaporated Milk (Or substitute with equal amount Lactose-Free or Almond Milk) 1 gluten free unbaked 9-inch deep dish pie shell In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F (218°C) oven for 15 minutes. Reduce temperature to 350°F (176°C) bake for 40 minutes or until knife inserted near center comes out clean. Use a pie crust shield when crust gets the desired color. Cool on wire rack for 2 hours. Serve immediately or refrigerate.