Pumpkin Pie 2015 Shelley's New Favorite

By fuzzygroup

Makes 2 pies

Ingredients

• Gluten free pie crust formed into two pie shells (uncooked)
• 1 1/2 cups granulated sugar
• 1 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 4 large eggs
• 1 can 29 oz libby pumpkin
• 2 cans evaporated milk
• 2 splashes of maple syrup

Preparation

Step 1

0. Preheat oven to 425.
1. Mix sugar, salt, cinnamon in small bowl.
2. Beat eggs in large bowl with standing mixer.
3. Add pumpkin and continue to mix.
4. Mix in sugar and spice mixture.
5. Gradually add evaporated milk.
6. Add two splashes of maple syrup.
7. Pour into pie shells. Use ramekins for the excess. There will be excess.
8. Bake at 425 for 15 minutes. Lower temperature to 350 and bake for 40 to 50 minutes more until knife inserted near center comes out clean. Cool and serve.