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.

Alternatives:

• 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.