“Gluten-free crustless pumpkin pie. Delicious and easy to make.” - by Anita Schoeb
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 164 cal
- 8%
- Fat
- 6.7 g
- 10%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Great! I sprayed the pie pan lightly with Pam, but otherwise followed the recipe exactly. Made it for a friend who is gluten intolerant, but we all loved it!..." See more"
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