CRUSTLESS GLUTEN FREE PUMPKIN PIE

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Crustless Gluten Free Pumpkin Pie image

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.

Provided by toomuchlaundry

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 163.8, Fat 4.5, SaturatedFat 2.4, Cholesterol 58.8, Sodium 209.3, Carbohydrate 27.1, Fiber 0.4, Sugar 19.5, Protein 5

*** Explore more Crustless Gluten Free Pumpkin Pie Recipes »

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