Gluten-Free Ginger Pumpkin Pie

Instructions

1. Place large rimmed baking pan in oven; preheat oven to 350°F.
2. In large bowl, with whisk, beat eggs; add pumpkin, half-and-half, butter and vanilla 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 overbrowning, if desired.
3. Bake pie 70-80 minutes or until wooden pick inserted in center comes out clean. Cool pie completely on wire rack. Cover and refrigerate at least 2 hours or up to overnight before serving.