Crustless Gluten Free Pumpkin Pie
photo by loof751
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (15 ounce) can 100% pumpkin puree (such as Libby's)
- 2 eggs
- 3⁄4 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)
- 1⁄2 teaspoon salt
directions
- preheat oven to 425 degrees.
- prepare pie pan by lightly buttering.
- combine sugar, salt, and pie spices in a small bowl.
- beat eggs lightly in large bowl.
- stir in pumpkin and sugar/spice mix.
- slowly stir in evaporated milk blending well.
- stir in gluten free flour
- 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.
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Reviews
-
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.
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