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 caloriescarbohydrate: 22.7 gcholesterol: 57.9 mgfat: 6.7 gfiber: 2.1 gprotein: 5.2 gsaturatedFat: 2.5 gservingSize: -sodium: 337 mgsugar: 19.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten Free Crustless Pumpkin Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.