Mom's Pumpkin Pie

I love a good pumpkin pie. I must admit, I don't like anyone's pumpkin pie, except my mom's. I think it's because she doesn't use pumpkin pie spice... I'm not sure. It just tastes so perfect!

For the pie crust, I created a pecan crust, but you can most definitely create your own pie crust or use a pre-made gluten free pie crust. :)  This recipe makes 2 pumpkin pies. 

Pecan Pie Crust Ingredients: 

• 5 cups ground pecans
• 2/3 cup sugar
• 8 Tbls. melted butter

Pumpkin Filling Ingredients:

• 1 1/2 cups sugar
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 2 tsp. ground cinnamon
• 4 eggs
• 1 large can of 100% pumpkin puree
• 2 cans (24 oz total) evaporated milk

Directions:

1. Preheat oven to 350 degrees. 
2. Blend together nuts, sugar, and melted butter. 
3. Press mixture into the pie pan, covering the bottom and sides.
4. Bake for 10-12 minutes or until lightly browned. 
5. Set crust aside. Let the crust cool completely before adding pie filling. 
6. Preheat oven to 425 degrees. 
7. Beat eggs in a large mixer bowl. 
8. In a small bowl, mix sugar, salt, ginger, cloves, and cinnamon.
9. Pour pumpkin into the large mixer bowl. 
10. Once mixed, add eggs. Keep mixing and slowly pour in evaporated milk. 
11. When crust is completely cooled, pour the pie filling into the pie shells. 
12. Bake in oven for 15 minutes. 
13. After 15 minutes, reduce heat to 350 degrees, baking for an additional 40-50 minutes. The pie is done when a knife inserted in the middle of the pie comes out clean.
14. Cool before eating.
15. Enjoy!

xoxo,

Jade