Pumpkin Pie

This was my first attempt at pumpkin pie, and it turned out good.

Pumpkin Pie (Gluten-free)
Adapted from Allrecipes.com .

• 1 egg
• 1 tablespoon gluten-free flour (I used 2 tablespoons)
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk (I used regular milk)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup (you can use molasses or honey)
• 1 unbaked gluten-free pie crust

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the milk, mixing until well blended. Pour the batter into the unbaked pie shell.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.