Gluten-Free Pumpkin Pie

• 1 gluten-free dessert pastry shell (or another crust of your choosing), lining a 9-inch pie pan (unbaked)
• 3 eggs
• 1 1/2 cups pureed roasted pumpkin (see below) or canned pumpkin
• 1/2 cup plus 1 tablespoon packed light brown sugar or raw light brown sugar
• 2 tablespoons almond flour
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 2 tablespoons drained yogurt (or creme fraiche)

1. Turn the oven down to 350 degrees.
2. Place the rack on the lowest setting.
3. Beat the eggs in a large bowl and brush the pastry lightly with the beaten egg.
4. Place in the oven and prebake 7 minutes.
5. Remove from the heat and allow to cool.
6. Combine the pumpkin puree, brown sugar, almond flour, molasses, vanilla, cinnamon, ginger, cloves, nutmeg and salt in a saucepan and heat over medium heat, stirring with a heat-proof rubber spatula, until the mixture begins to sputter.
7. Turn the heat to low and simmer, stirring, for 2 to 3 minutes.
8. Remove from the heat and transfer to a food processor fitted with the steel blade or to a bowl if using a hand blender.
9. Add the eggs, milk, and yogurt and blend until thoroughly combined and the mixture is very smooth.
10. Scrape the puree into the pie shell.
11. Place on a baking sheet and bake in the preheated oven for 50 minutes, or until a knife inserted in the center comes out almost clean and the pie jiggles when gently shaken.
12. It should not bake until it cracks.
13. Remove from the heat and cool on a rack.

dessert pastry shell, eggs, pumpkin, brown sugar, almond flour, molasses, vanilla, ground cinnamon, ground ginger, ground cloves, nutmeg, salt, milk, yogurt

Taken from cooking.nytimes.com/recipes/1015451 (may not work)