Gluten-Free Crustless Pumpkin Pie

Instructions

1. Preheat Oven & Prep Pie Dish
   Preheat oven to 350°F (≈ 175°C). Place a 9-inch glass pie dish on a baking sheet to catch any spills.

2. Mix Filling Ingredients
   In a large bowl, whisk together pumpkin puree, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs until smooth and well blended. Then pour in the evaporated milk and gently stir just until combined—avoid overmixing.

3. Pour & Bake
   Transfer the mixture to the prepared pie dish, spreading evenly. Bake for 45 to 55 minutes, until the edges are set and the center has a gentle wobble (it should not be liquid).

4. Cool & Chill
   Remove from oven and let cool on the counter until room temperature. Then cover and refrigerate for at least 2 hours (or until fully chilled) before serving.

Storage

• In the refrigerator: Store in an airtight container for up to 4 days.

• Freezing: Freeze individual unserved slices for up to 2 months. Thaw in the refrigerator overnight.

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