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Gluten Free Crustless Pumpkin Pie

Gluten-free season favorite.
Gluten Free Crustless Pumpkin Pie

2 eggs
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/4 cups evaporated milk
1 (15 ounces) can pumpkin puree
1/4 cup chopped pecans (optional)

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.

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