Gluten-Free Pumpkin Pie
Ingredients:
3/4 cups granulated sugar
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons butter
1 can (13 ounces) evaporated milk
2 1/2 teaspoons gluten-free vanilla
2 large eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
Directions:
Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream. Yield: 6 to 8 slices.
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