Crustless Gluten Free Pumpkin Pie

This pie holds together well without a crust, however, the photo was posted made without the flour and does not represent the actual look of the pie.

Preheat oven to 425 degrees.

Prepare pie pan by lightly buttering.

Combine sugar , salt , and pie spices in a small bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar / spice mix.

Slowly stir in evaporated milk blending well.

Stir in gluten free flour.

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, evaporated milk, gluten-free flour, salt