Gluten-Free, Crustless Pumpkin Pie
One of our consumers asked us to come up with a crustless pumpkin pie recipe. After some hard baking, we came up with this gem. Enjoy!
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 15 oz. can Farmer's Market Organic Pumpkin
- 2 eggs
- 5 oz of Evaporated Milk do not use the entire 12 oz can
Preheat oven to 425ºF. Grease a 9" glass pie pan. Combine the sugar, cinnamon, salt, ginger, ground cloves, and pumpkin. Add in the eggs and evaporated milk. Stir until combined.
Pour the mixture into the pie pan. Bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes.
Chef's tip: Make it dairy free with sweetened condensed coconut milk. Bring 1 can of coconut milk to a boil. Whisk in 4 tbsp of honey or maple syrup Simmer for 25-30 minutes. Store in fridge 5-7 days.