![close up view of a slice of Gluten Free Crustless Pumpkin Pie topped with whipped cream on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/ecfgLhHibD82KJbu2-7RzHVSAR4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1052530-gluten-free-crustless-pumpkin-pie-Volleyballmom-4x3-1-3b634e043169409fbff47c8b7227f08a.jpg)
Ingredients
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2 eggs
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½ cup brown sugar
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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⅛ teaspoon ground ginger
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1 ¼ cups evaporated milk
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1 (15 ounce) can pumpkin puree
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¼ cup chopped pecans (Optional)
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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 Facts (per serving)
164 | Calories |
7g | Fat |
23g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 164 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 13% |
Cholesterol 58mg | 19% |
Sodium 337mg | 15% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 2g | 8% |
Total Sugars 19g | |
Protein 5g | 10% |
Vitamin C 3mg | 3% |
Calcium 141mg | 11% |
Iron 1mg | 7% |
Potassium 280mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.