Gluten Free Crustless Pumpkin Pie Recipe
A gluten-free crustless pumpkin pie for your dietary needs. No crust but still one of the best pumpkin pies I have ever had! Easy and delicious.
Ingredients
- 1 1/4 cups organic white sugar
- 3 tablespoons gluten-free flour blend
- 3 eggs
- 2 cups canned pumpkin puree
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- In a large glass mixing bowl, combine your sugar and flour, whisk to combine.
- Add the eggs, and mix everything until it's fully incorporated.
- Stir in the pumpkin puree, evaporated milk (I've tried this with both the dairy and non-dairy versions, and it works either way!), vanilla, and cinnamon.
- Mix everything together until no lumps remain.
- Pour your pie into a greased 9-inch pie plate.
- Place your pie plate into a jellyroll pan, and add 1/2 an inch of hot water.
- Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
- Allow your pie to cool on a wire cooling rack until it's close to room temperature. Serve with fresh whipped cream (or coconut whipped cream, which is my current favorite).