This recipe is gluten free and dairy free. It contains tree nuts. It makes 8 servings.
Pour your pumpkin puree into a small sauce pan, add the spices and cook on low for 10 minutes. Stir occasionally.
Remove from heat, and let cool.
Add the cooled pumpkin batter, milk, eggs and sugar to a stand mixer.
Mix on medium for 3 minutes until the pie filling is smooth.
Brush your 9-inch pie crust with egg whites.
Pour the pumpkin filling into the pie crust.
Bake for 15 minutes at 425 degrees.
Reduce the temperature to 350 degrees and bake for 35 minutes.
Turn the oven off and leave the pie in the oven with the door closed for 20 minutes.
Crack the oven door and let it sit in the oven for an additional 10 minutes.
Transfer it to a counter top for 30 minutes and then transfer it to the refrigerator for a minimum of 2 hours.
Optional: top with dairy free whipped cream.
1. Heat the pumpkin puree and spices together first. Heating them together on the stove top on low for 10 minutes helps bring out the flavors in the spices. It also helps remove any canned taste that might be present from canned pumpkin puree.
2. Keep your pie crust from getting soggy in the oven by brushing the pie crust with egg whites BEFORE you add the pie filling. This will act as a barrier.
3. Slow down the cooling process. Reduce cracking on top of the pie by letting it cool in the oven. When you've cooked it for 15 minutes at 425 and then 35 minutes at 350 degrees, turn the oven off. Leave the pie in the oven for 20 more minutes. Then crack the oven door open and let it sit for 10 more minutes. Allowing the pie temperature to go down more slowly will substantially reduce cracking after it bakes.