Gluten Free Crustless Pumpkin Pie

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Gluten Free Crustless Pumpkin Pie

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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 Learn more

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. VIEW MORE Learn more

POUR INTO PIE PLATE

2 After ingredients are combined, pour into a prepared 9-inch pie plate. VIEW MORE Learn more

BAKE THE PIE

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

LET COOL AND ENJOY!

4 It will set as it cools. Let it cool and you have the easiest gluten free pumpkin pie ever. VIEW MORE Learn more

Gluten Free Crustless Pumpkin Pie

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Gluten Free Crustless Pumpkin Pie