Crustless Gluten Free Pumpkin Pie

• 1 (15 ounce) can 100% pumpkin puree (such as Libby's)
• 2 eggs
• 3/4 cup sugar
• 1 tablespoon pumpkin pie spice (the one I use is from Trader Joe's and has cinnamon, ginger, cloves, and cardamon)
• 1 (12 ounce) can evaporated milk
• 1 tablespoon gluten-free flour (such as Betty Hagman's)
• 1/2 teaspoon salt

1. preheat oven to 425 degrees.
2. prepare pie pan by lightly buttering.
3. combine sugar, salt, and pie spices in a small bowl.
4. beat eggs lightly in large bowl.
5. stir in pumpkin and sugar/spice mix.
6. slowly stir in evaporated milk blending well.
7. stir in gluten free flour
8. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.

pumpkin puree, eggs, sugar, pumpkin pie spice, milk, flour, salt

Taken from www.food.com/recipe/crustless-gluten-free-pumpkin-pie-197398 (may not work)