Ginger Snap Pumpkin Pie
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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
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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.
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