pumpkin pie

I’ve had an on-again, off-again relationship with pumpkin pie over the years, but after making this recipe, we’re definitely on again.

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The recipe is for “crustless” pumpkin pie, but I used a store-bought gluten-free crust with it and it still worked out great. One important note about the recipe: you are supposed to chill the pie in the fridge for six hours to “set,” so plan your time accordingly!

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