Pumpkin Pie

Although I love being sugar and chemical free, it does make the holidays a little boring. This year for Thanksgiving I decided to figure out naturally sweetened pies that everyone would love. It took some research and a few practice rounds, but this one has officially made the cut!

Gluten free pie crust is a royal pain. You'll need a fairly large crust for this recipe.

*Pre-heat baking sheet at 375

1 - 15 oz can of pure pumpkin

1 - 12 oz can evaporated milk (not sweetened condensed!)

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/2 c. honey

1/4 c. pure maple syrup

3 eggs

Stir pumpkin and evaporated milk together.

Add spices. Stir.

Stir in honey and maple syrup.

Blend 3 eggs together then stir into the mixture.

Pour filling into pie crust.

Put pie on preheated baking sheet into the over for 1 hour and 10 minutes or until knife comes out clean.

Cool on wire rack.

Store in the refrigerator! Yummy!!