Serves: 16
Total Calories: 167
Preheat oven to 425°F.
Mix together eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk until thoroughly combined. Pour into two unbaked pie shells. Bake 15 minutes. Reduce heat to 350°F and bake for 45 minutes more, until knife inserted in the middle of the pie comes out clean.
*I like to use the "Best Gluten Free Pie Crust" for pumpkin, apple, or cherry pies.
This Pumpkin Pie recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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