701-425-1079, 27851 US HWY 12, Mobridge, SD 57601

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.

 

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