Gluten Free Crustless Pumpkin Pie

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees.
2. Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil.
3. Combine all ingredients & mix until well combined.
4. 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.
5. Top with desired topping (real whipped cream at our house).

NOTE: I did not have any evaporated milk on hand, so I mixed 1/3 cup dry milk powder with 3/8 cup water. This yields 1/2 cup.