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Crustless Gluten Free Pumpkin Pie
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr
- Yield
- 8.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crustless Gluten Free Pumpkin Pie brings together 1 (15 ounce) can 100% pumpkin puree (such as Libby's), 2 eggs, 3/4 cup sugar in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 8 servings.
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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
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Instructions
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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