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  • 2 Roche Bros. large eggs
  • 1 can (15 ounces) pure pumpkin
  • ¾ cup half-and-half
  • 4 tablespoons Food Club unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed Food Club light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon Food Club salt
  • 2 tablespoons finely chopped crystallized ginger
  • 1 (7.5-ounce) frozen gluten-free pie crust


  1. . Place large rimmed baking pan in oven; preheat oven to 350°.
  2. In large bowl, whisk eggs; add pumpkin, half-and-half, butter and vanilla extract and whisk until well blended. Add sugar, pumpkin pie spice and salt; whisk until well blended. Sprinkle ginger into mixture and blend. Pour pumpkin mixture into pie crust. Place pie pan onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent over-browning, if desired.
  3. Bake pie 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  4. Cool pie completely on wire rack. Cover and refrigerate at least 2 hours or up to overnight before serving.

  • 269 Calories
  • 14g Fat (9g Saturated)
  • 94mg Cholesterol
  • 306mg Sodium
  • 32g Carbohydrate
  • 2g Fiber
  • 4g Protein