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Description
An easy gluten-free pumpkin pie made without a crust, with warm spices and a smooth, custardy filling.
Ingredients
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin
- 2 eggs
- 5 ounces evaporated milk
Instructions
- Preheat the oven to 425°F. Grease a 9-inch glass pie pan.
- In a bowl, combine the sugar, cinnamon, salt, ginger, cloves, and pumpkin. Add the eggs and evaporated milk, then stir until combined.
- Pour the mixture into the prepared pie pan. Bake at 425°F for 15 minutes.
- Lower the oven temperature to 350°F and bake for 30 minutes, or until the pie is set.
Notes
- Measure out 5 ounces of evaporated milk; do not use the entire 12-ounce can.
- Check that the pumpkin and other packaged ingredients are labeled gluten-free if needed.
- Nutrition values are estimates and will vary by brand.