Pumpkin pie (gf)

 This is adapted from "How Can it Be Gluten Free" by America's Test Kitchen. It made about 2/3 C too much filling for a regular pie crust so it needs deep dish or save the extra filling for something. It tastes good raw or could probably even be cooked in muffin cups. 

• 1 single-crust pie
• 15 oz pumpkin puree
• 5 oz (about 3/4 C-try even less, maybe 4 oz?) dark brown sugar
• 2 t ground ginger
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1/2 t salt
• 1/4 t ground cloves
• 2/3 c heavy cream
• 2/3 c milk (1% was fine, original said whole milk. Could try having less milk as well)
• 4 eggs

1. Make pie crust or use pre-made crust. Bake it at 375 for about 20-25 minutes until light brown in color. Rotate halfway through. 

2. While crust bakes (crust and filling should both be still hot when combined in order to help minimize the chances of having a soggy crust), process pumpkin and dry ingredients in a bowl with a stand mixer. (didn't work well in my food processor or blender). 

3. Transfer pumpkin mixture to a saucepan and simmer over medium high for 5 minutes. Whisk in cream and milk, returning to a simmer briefly before removing from heat. 

4. Beat eggs in the bowl that had the pumpkin mixture and while the machine is running, add hot pumpkin mixture. Immediately pour warm filling into warm pie crust. If you can't fit in all the filling, you can let it cook 5 minutes and then add in more after it settles. Increase temp to 425 and cook for about 25 minutes. Rotate pan halfway through. Filling will be puffed and lightly cracked around the edges when finished and center will wiggle slightly when jiggled. Let cool for 2 hours and serve slightly warm or at room temperature.