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!
Ingredients
- 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
Instructions
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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.
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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.
Recipe Notes
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.