INGREDIENTS
1/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
1
Egg yolk, large
2
Eggs, large
1/8 tsp
Allspice, ground
1/2 cup
Brown sugar, packed light
1 tsp
Cinnamon, ground
1/4 tsp
Cloves, ground
1/4 tsp
Nutmeg, ground
1/2 tsp
Salt
1 tsp
Vanilla extract
1
White rice flour
1
(9-inch) gluten-free pie crust, gluten-free
1 cup
Half-and-half