Gluten Free Crustless Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 eggs
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 ¼ cups evaporated milk
1 (15 ounce) can pumpkin puree
¼ cup chopped pecans

Nutrition Info

164.4 calories
carbohydrate: 22.7 g
cholesterol: 57.9 mg
fat: 6.7 g
fiber: 2.1 g
protein: 5.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 337 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth, transfer to a 9-inch glass pie dish. Sprinkle with pecans.

  3. Bake in preheated oven for 15 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Recipe Yield

1 9-inch pie

Recipe Note

Gluten-free crustless pumpkin pie. Delicious and easy to make.

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