Enjoy a delicious and easy-to-make gluten-free crustless pumpkin pie that is perfect for those who are gluten-sensitive or simply looking to cut out some carbs. This recipe is rich in pumpkin flavor and spices, making it an ideal dessert for the fall season or any time you crave a comforting treat.
Preparation time
15min
Cooking time
1h
Ingredients
8 Servings
- 3 eggs
- 360 ml evaporated milk
- 2 grams ground cinnamon
- 1 gram ground cloves
- 1 gram ground ginger
- 425 grams pumpkin puree
- 1 gram salt
- 150 grams sugar
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2
In a large mixing bowl, combine the pumpkin puree, eggs, sugar, evaporated milk, and vanilla extract. Mix until well blended.
Step 3
Add the ground cinnamon, ground ginger, ground cloves, and salt to the pumpkin mixture. Stir until the spices are fully incorporated.
Step 4
Pour the mixture into a greased 9-inch pie dish.
Step 5
Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.
Step 6
Allow the pie to cool on a wire rack before serving. Refrigerate any leftovers.