- 3 tablespoons butter or margarine
- ¾ cup sugar
- 1 tsp. cinnamon
- ½ tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 2 large eggs
- 1 can pure pumpkin (15 oz.)
- 1 can (12 oz.) evaporated milk
Preheat oven to 350°degrees.
Use clean hands to break apart 8 Pillsbury Gluten Free Muffins in a large mixing bowl until mixture resembles a coarse meal. Add melted butter and blend well, forming a dough.
Place dough in a sprayed pie plate and press dough evenly onto bottom and up the sides, creating a flat upper edge.
Make a pie crust shield out of aluminum foil to keep crust edges from burning.
Place crust shield on pie plate and bake crust for 15 minutes.
While crust is baking, make pie filling: Mix sugar and other dry ingredients in a small bowl. Beat eggs in a large bowl. Add pumpkin and sugar mixture to large bowl and stir, gradually adding evaporated milk until blended.
When crust is done baking, carefully take out of oven using oven mitts. Pour pumpkin pie filling into the crust and, with crust shield on, carefully put pie plate back in oven.
Turn oven temperature up to 425°degrees and bake pie for 15 minutes.
Turn oven temperature back down to 350°degrees and bake pie for an additional 40-45 minutes, or until pie filling is set and knife inserted near center comes out clean.
Cool at room temperature for 2 hours before serving or refrigerating
Recipe courtesy Uncle Wally’s.
Nutrition Analysis: 420 cal, 18 g fat, 100 mg chol, 390 mg sodium, 56 g carbs, 2 g fiber, 25 g sugar, 7 g protein.