Gluten-free Pumpkin Pie

Gluten-free Pumpkin Pie

This crustless Gluten-free Pumpkin Pie can also be made dairy-free if you use coconut milk instead of evaporated milk. Delicious!
Cook Time 55 mins
Total Time 55 mins
Servings 8

Ingredients
  

  • 2 Nature's Yoke eggs
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1 1/4 cup evaporated milk
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup chopped pecans

Instructions
 

  • Preheat oven to 400 degrees F.
  • 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. and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before serving.

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