Crustless Pumpkin Pie

1 1/4 c. sugar (I usually reduce the sugar to 3/4 c. It still tastes great.)
3 T. sweet rice flour (I think any kind of GF flour will do just as well.)
3 eggs
2 c. canned pumpkin
3/4 c. evaporated milk
1 1/2 tsp. vanilla
1/2 tsp. cinnamon (Add whatever other regular pumpkin pie spices you like: cloves, allspice, nutmeg, ginger et.)

Combine the sugar and flour, then add eggs and mix well. Add the rest of the ingredients and stir til smooth. Put into a greased pie plate. Set into a larger baking dish and add 1/2 inch of hot water to outer pan. Bake at 350 degrees for 50-55 mins, until a knife comes out clean.

Pumpkin Bars Variation:
Simply increase the sweet rice flour to 6 T. Spread in 9 x 9 in. pan and increase baking time to 90 mins.