I am venturing into my first foray, for myself, of a gluten free Thanksgiving.
I wanted to find some GOOD recipes well before the big day, so that I don't spend the day miserable and whining/wishing for my Cranberry Velvet pie with orange shortbread crust from last year.
A moment of silence for that pie.
Anyway, I remembered a crustless pumpkin pie that I made for my mother when she was here for Thanksgiving three years ago, and decided to try it again--I remember it being really, really delicious.
GLUTEN FREE Crustless Pumpkin Pie
2 cups pureed pumpkin
1 1/4 c. sugar (I use a little less.)
3/4 c. evaporated milk (yes, you can use skim.)
1 1/2 tsp. vanilla
1/4 tsp. cinnamon (puh-lease. I use this as a starting point and dump the stuff in.)
If you DON'T need to eat gluten free, add 3 T. flour.
Preheat the oven to 350 degrees. Mix together until smooth. Resist the urge to eat it by the spoonful. Lightly grease a 9 inch pie plate, and then dump it in. Taste a little bit with your pinky finger. Resist the urge to do it again. Place the pie plate on a cookie sheet. (The regular metal kind. NOT the bake stone kind. Trust me.) Pour hot water on the cookie sheet until you've got an even 1/2 inch or so. Place in the oven. Careful--don't dump the water. Bake for 50-55 minutes. Cool. Add whipped cream. Devour. You can even share if you like.
Mmmmm.... what was that other kind of pie I had last year?? I don't remember...