Crustless, Gluten-Free Pumpkin Pie

Is someone close to you on a gluten-free diet?  One of our “greenhouse ladies”, Brenda Alreck, cooks for a daughter who is on a gluten-free diet.  Brenda has found a wonderful pumpkin pie recipe that everyone can enjoy.

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 2/3 cups evaporated milk (one regular-sized can)
1/4 cup gluten-free flour (your choice-your favorite single flour or a mix; sift if needed)

1.  Preheat oven to 425 degrees F.  Grease pie plate and set aside.
2.  In large bowl, beat eggs slightly; mix in remaining ingredients.
3.  Place pie plate on oven rack; pour in filling.  Sprinkle with cinnamon.  Bake for 15 minutes.
4.  Reduce oven temperature to 350 degrees F.  Bake until knife or toothpick comes out clean, about 45 minutes longer.  (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)

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