Easy Pumpkin Pie
- 2 eggs
- 15 oz pumpkin
- 1/2 cup honey
- 1/2 cup gluten-free flour
- 1/2 tsp salt
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons butter or oil
- 13 oz. evaporated milk
Combine all ingredients in blender and mix at low speed for 3 minutes. Pour into greased and floured glass pie pan. Bake at 350 degrees for 50-60 minutes.
Chill for one hour before serving.
Top with whipped cream or serve with vanilla ice cream.
This pie is made to be crust-less, the flour sinks to the bottom as it bakes.
- If you don’t have canned milk, use 1 1/2 cups whole milk.
- You can use many types of flour. My favorite gluten-free options are sorghum flour or organic corn flour.
- Use oil instead of butter.
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