Pie, Pumpkin Pie

My my pumpkin pie!!  I've been making this pumpkin pie recipe for over 20 years.  It's the most requested pie - my kids ask me to make it without pie crust all year long.  I like to eat it with the crust.    Ingredients Pumpkin eggs, milk, organic sugar, cinnamon, ginger, cloves, sea salt.  Pie crust: GF flour blend (brown rice, potato starch, tapioca, xanthan gum), butter, water, salt, lemon juice, sugar. CONTAINS: dairy & eggs DF option has coconut milk instead of milk.   Palm instead of butter. Storage: Keep in the fridge for up to 5 days.  I serve it room temp.  (If I'm not going to eat it right away, in a day or so - I freeze it and take it out the morning that I will be serving it).   Baking Instructions: None