I hope you are all stuffed with turkey goodness after the Thanksgiving weekend! Well, all you Canadians anyways. Americans, your turn is coming!
Thanksgiving isn’t too ideal for gluten-free eaters with the stuffing, dinner rolls and pie. I have no problem giving up stuffing and dinner rolls, but pie?! That’s the best part of Thanksgiving dinner! Last year my Mom found this recipe for Crustless Pumpkin Pie and let me tell you, after demolishing a slice, I wondered why we ever made pie with crust!
So creamy, so fluffy, so pumpkin-y, so delicious and SO easy to make!
Crustless Pumpkin Pie
- 4 eggs
- 1/2 cup honey
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 398 oz. can pumpkin
- 1 cup 2% evaporated milk
Beat eggs in bowl. Stir in next five ingredients. Then add milk and mix well. Pour into greased 9-inch pie plate and bake at 350F for 55 to 60 minutes.