Crustless Gluten Free Pumpkin Pie |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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.
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