Ginger Snap Pumpkin Pie
| Servings |
|
Ingredients
- 1 MI-DEL® Gluten Free Ginger Snap Pie Crust
- 2/3 cup cream or half-and-half
- 6 tbsp. honey
- 2 eggs , beaten
- 1 (15-ounce) can pumpkin puree
- 3 tablespoons all purpose flour or rice flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Ingredients
|
|
Instructions
- Preheat oven to 350° F.
- In large bowl, whisk together cream, honey, and eggs. In separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth.
- Pour filling into crust. Bake 45 to 55 minutes, or until firm.
- Cool completely before slicing.
Share this Recipe
