29 ozfrozen pie crust shells (gluten free)Use regular shells if you're not following a gluten free diet
1canpumpkin15 oz
1canevaporated milk12 oz
4eggs
1/2cupSwerve (or regular sugar)we often do a 1/4 cup each of regular and brown sugar swerve
2tspvanilla
2tsppumpkin pie spice
1/2tspginger (optional)add ginger if you like extra zing
1/4tspsalt
Instructions
Allow frozen shells to come to room temperature. Don’t pre-bake crust.
Preheat oven to 375 F.
Mix pumpkin, milk and eggs until blended. Add remaining ingredients and mix until uniform.
Add mixture into pasty crust.
Bake for 20 minutes. Then reduce oven temperature to 350 F and back for another 35 to 40 minutes - or until and toothpick inserted into the centre comes out clean.