3 cups canned pumpkin
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
4 eggs, beaten or the equivalent
¼ cup margarine, ghee or non-dairy shortening, melted (I used the spectrum shortening)
1 unbaked gluten-free 10-inch pie shell (we like the gluten free pantry pie crusts)
1. Preheat oven to 450 degrees.
2. In a large bowl, mix together pumpkin, sugars, salt and spices.
3. In a small bowl, mix together eggs and melted margarine or ghee. Add to pumpkin mixture.
4. Pour filling into an unbaked pie shell. Bake for 10 minutes in preheated oven. Reduce heat to 350 degrees and bake 40 minutes longer or until a knife inserted into the center comes out clean.