Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 3/4 cup (150g) packed light brown sugar
  • 2 large (110g) eggs, room temperature
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (30g) superfine almond flour
  • 1 tbsp (15g) cornstarch

Instructions:

  1. Whisk together the pumpkin puree, brown sugar, and vanilla extract in a large bowl until the sugar is fully incorporated and no lumps remain.
  2. Sift in the cinnamon, ginger, cloves, salt, superfine almond flour, and cornstarch to ensure the spices and thickeners are evenly distributed throughout the custard.
  3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is glossy and smooth.
  4. Slowly pour in the evaporated milk in a steady stream, stirring until the batter is a uniform, velvety orange color.
  5. Pour the filling into a prepared gluten-free crust or directly into a greased pie plate for a crustless version.
  6. Bake at 350°F (175°C) for 50–60 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight, jelly-like jiggle.