Gluten Free Crustless Pumpkin Pie

HOW TO MAKE IT

Gluten Free Crustless Pumpkin Pie

YIELD

8 servings

TYPE

Gluten Free

TIME

50 min.

COURSE

Dessert

 INGREDIENTS: 15 oz canned pumpkin puree (not pumpkin pie filling) 3/4 cup packed light brown sugar 1 Tablespoon cornstarch 1/2 teaspoon kosher salt 2 teaspoons pumpkin pie spice 3 large eggs 12 oz evaporated milk

COMBINE INGREDIENTS

1

Start by combining the pumpkin puree, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs in a bowl and whisking it until smooth. Then gently stir or fold in the evaporated milk with a spoon or spatula, being careful not to let it incorporate ait and form a lot of bubbles.

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POUR INTO PIE PLATE

2

After ingredients are combined, pour into a prepared 9-inch pie plate.

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BAKE THE PIE

3

Bake it at 350°F for 45 to 55 minutes, or until it is still slightly jiggly in the center.

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LET COOL AND ENJOY!

4

It will set as it cools. Let it cool and you have the easiest gluten free pumpkin pie ever.

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Gluten Free Crustless Pumpkin Pie