Crustless Gluten Free Pumpkin Pie

toomuchlaundry's Note:

This pumpkin pie holds together well without a crust and if used with gluten free flour can be served to those with gluten intolerance.

• Total Time: 1 hrs
• Prep Time: 5 mins
• Cook Time: 55 mins

Ingredients:

Servings: 8

• 1 (15 ounce) can 100% pumpkin puree (such as Libby's)
• 2 eggs
• ¾ cup sugar
• 1 tablespoon pumpkin pie spice (the one I use is from Trader Joe's and has cinnamon, ginger, cloves, and cardamon)
• 1 (12 ounce) can evaporated milk
• 1 tablespoon gluten-free flour (such as Betty Hagman's)
• ½ teaspoon salt

Directions:

1. preheat oven to 425 degrees.
2. prepare pie pan by lightly buttering.
3. combine sugar, salt, and pie spices in a small bowl.
4. beat eggs lightly in large bowl.
5. stir in pumpkin and sugar/spice mix.
6. slowly stir in evaporated milk blending well.
7. stir in gluten free flour
8. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.

Reviews

[grammabobbie]

It sounds very good, could I use a tablespoon of rice flour? My father-in-law has allergies.

[AmerAussie]

This pie saved Thanksgiving for me! I'm the one who makes pumpkin pie for the family Thanksgiving, so when I went gluten-free I knew I still needed to make a pie that the pumpkin pie eaters would like. This fit the bill! My niece even praised it for the lack of crust, she just wants the pumpkin filling. I ended up making my own mix of spices and there were issues with the oven not being hot (I put it in the wrong one!), but the two pies I made turned out wonderfully good. The pie also mixes well with cream cheese for a spread for GF bagels and muffins.

[Tara AKA Mommy]

This is a wonderful recipe! It tastes great and it's very easy to make. This will be something I make regularly this fall.