Pumpkin Pie

by foodsmarty

IMG_1727 Pumpkin Pie

This recipe can be easily doubled to make three 10 inch pies. If doubling use a total of 24 oz milk

 

3 large eggs

1 can pumpkin

13 oz whole milk

2 T tapioca flour (dissolve in milk first)

1 T molasses (for milder flavor substitute maple syrup)

1 ½ T maple syrup

2/3 c light brown sugar

½ t cinnamon

½ t nutmeg

½ t ginger

¼ t allspice

¼ t cloves

Mix ingredients well. Place in pie crust.

Bake at 425 for 15 min

Bake at 350 for 30 min

IMG_1729

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