Nickel Allergy Friendly Easy Pumpkin Pie

Total time3 hr 5 min

Prep time10 min

Cook time55 min

Nickel Allergy Friendly Easy Pumpkin Pie

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Ingredients

8 servings

1 unbaked 9-inch pie crust
Brookshire's Pie Crusts, Classic, 9 Inches Brookshire's 9-Inch Rolled Pie Crusts Bowl & Basket Regular Dish 9' Pie Crusts, 2 count, 10 oz Bowl & Basket 9-Inch Rolled, Pie Crusts Meijer Deep Dish Pie Crust Shells, 2 Count
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1 can (15 oz) pumpkin puree
¾ cup packed light brown sugar
2 large eggs
1 can (12 oz) evaporated milk
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Fold any overhang under and crimp the edge.
2
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined, about 1 minute.

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