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
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!!