pie - crustless pumpkin pie

By tinathorn

Ingredients

• 15 ounce can pumpkin (or fresh cooked equivalent)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/8 teaspoon ground cloves
• 1/2 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup sorghum flour
• 2 tablespoons tapioca starch
• 2 teaspoons vanilla
• 2 tablespoons olive oil
• 2 large eggs, well beaten
• 1/2 cup evaporated milk (see note)
• 1/2 cup heavy whipping cream

Details

Servings 1
Adapted from faithfullyglutenfree.com

Preparation

Step 1

Preheat oven to 350 degrees.
Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil.
Combine ALL ingredients (including the whipping cream), and mix until well combined.
Pour into prepared pie plate, and bake in preheated oven for 60-70 minutes. The pie is done when a knife inserted into the middle comes out clean.
Top with desired topping (real whipped cream at our house).