Crustless Pumpkin Pie
 
 
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Ingredients
  • 15 ounce can pumpkin (or fresh cooked equivalent)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon ground cloves
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons vanilla
  • 2 tablespoons olive oil
  • 2 large eggs, well beaten
  • 1/2 cup evaporated milk (see note)
  • 1/2 cup heavy whipping cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil.
  3. Combine all ingredients & mix until well combined.
  4. Pour into prepared pie plate, and bake in preheated oven for 60-70 minutes. The pie is done when a knife inserted into the middle comes out clean.
  5. Top with desired topping (real whipped cream at our house).
Notes
If you do not have evaporated milk on hand, you can substitute by mixing 1/3 cup dry milk powder with 3/8 cup water. This yields 1/2 cup.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/10/crustless-pumpkin-pie.html