Pumpkin Pie
Total Time: 01h 45m
Hands-on Time: 00h 20m
Makes: 8 servings
Pumpkin Pie Spice makes this classic, aromatic dessert a cinch to whip up.
Share with your friends
Ingredients
- 1 prepared pie shell (homemade, or store-bought and thawed), use gluten-free pie shell if needed
- 16 ounces canned pumpkin puree (not pumpkin pie filling)
- 1 cup lightly packed molasses cane (brown) sugar
- 5 1/2 teaspoons Frontier Co-op® Pumpkin Pie Spice
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1 1/3 cups vanilla rice or almond milk
- 4 large eggs
Directions
- Preheat oven to 400 degrees.
- In a mixer bowl, combine pumpkin, brown sugar, Pumpkin Pie Spice and salt. Mix until thoroughly combined.
- Transfer to medium saucepan and simmer, stirring constantly for about 5 minutes, until thickened slightly. Whisk in rice or almond milk and return briefly to a simmer.
- In a separate small bowl, whisk eggs. Return pumpkin mixture to mixer bowl, and with mixer running on medium speed, add eggs slowly.
- Transfer mixture to pre-baked pie shell and bake on center rack for 25 minutes, or until edges of custard have cracked slightly and center barely jiggles when shaken gently. If edges of the crust brown too much before the center is cooked, cover edges with strips of aluminum foil.
- Cool pie on rack for 1 hour before serving.
