Gluten-Free, Dairy-Free Pumpkin Pie

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Ingredients

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  • 1 (16-ounce) can pumpkin puree
  • 4 large eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups almond milk
  • One 9-inch unbaked gluten-free pie crust

Directions

Preheat oven to 450°F.
Combine all filling ingredients and mix well.
Pour into unbaked crust.
Bake for 10 minutes.
Reduce heat to 350°F and bake for an additional 40-50 minutes, or until filling is set.
Cool completely before serving.


Recipe from Central Market Mill Creek - Culinary Resource Center
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