Description
A simple and delicious crustless pumpkin pie recipe, naturally gluten-free.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the mixture into a greased pie dish.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Let cool completely before serving.
Notes
- For a smoother pie, blend the ingredients in a blender.
- You can add a dollop of whipped cream before serving.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American