Crust less Pumpkin Pie – gluten free
1 ¼ cups sugar
3 tbsp all-purpose flour
3 eggs
2 cups canned pumpkin
¾ cup evaporated milk
1 ½ tsp vanilla extract
¼ tsp ground cinnamon
1
In a mixing bowl, combine the sugar and flour.
2
Add eggs; mix well
3
Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended
4
Pour into a greased 9-in. pie plate.
5
Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan
6
Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean
Ingredients
1 ¼ cups sugar
3 tbsp all-purpose flour
3 eggs
2 cups canned pumpkin
¾ cup evaporated milk
1 ½ tsp vanilla extract
¼ tsp ground cinnamon
Directions
1
In a mixing bowl, combine the sugar and flour.
2
Add eggs; mix well
3
Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended
4
Pour into a greased 9-in. pie plate.
5
Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan
6
Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean