Gluten-Free Crustless Pumpkin Pie


 

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 (Optional)

 

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.

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