Ingredients for Crustless Gluten Free Pumpkin Pie
- Pumpkin Puree
- 2 large eggs
- 1/2 cup granulated sugar
- Pumpkin Pie Spice
- 1 (12-ounce) can evaporated milk
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon salt
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How to Make Crustless Gluten Free Pumpkin Pie
- Preheat oven to 425°F (220°C). Lightly butter a 9-inch pie pan.
- In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a large bowl, lightly beat 2 large eggs.
- Stir in 1 (15-ounce) can pumpkin puree and the sugar/spice mixture until well combined.
- Gradually whisk in 1 (12-ounce) can evaporated milk until smooth.
- Gently fold in 1/2 cup gluten-free all-purpose flour (or your preferred blend).
- Pour batter into the prepared pie pan.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
- Serve chilled or at room temperature. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
78g
Fat
12g
Carbs
9g
