Crustless Gluten Free Pumpkin Pie

This pie holds together well without a crust, however, the photo was posted made without the flour and does not represent the actual look of the pie.

• Ready In: 1 hr
• 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

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.