Crustless Gluten Free Pumpkin Pie

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) can 100% pumpkin puree (such as Libby's)
  • 34
    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)
  • 12
    teaspoon salt
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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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