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Crustless Gluten-Free Pumpkin Pie




Source of Recipe


Ann (Scott Hewitt)


Recipe Introduction


Adapted from Betty Crocker with thanks to Sue! From Gluten Free Easily - http://glutenfreeeasily.com/crustless-gluten-free-pumpkin-pie/


List of Ingredients




2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/8 tsp ground cloves
1 2/3 cups coconut cream
1/4 cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Recipe



Heat oven to 425 degrees F.

Beat eggs slightly; beat in remaining ingredients.

Place pie plate on oven rack; pour in filling to ensure the pie plate contents do not spill (as it could while being carried to the oven.

Sprinkle with cinnamon.

Bake 15 minutes.

Reduce oven temperature to 350 degrees F.

Bake until knife or toothpick comes out clean, about 45 minutes longer.

Note: Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.