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Gluten-free crustless pumpkin pie. Delicious and easy to make.
Ingredients
- 2 eggs
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 ¼ cups evaporated milk
- 1 (15 ounce) can pumpkin puree
- ¼ cup chopped pecans (Optional)
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 13% |
| Cholesterol58mg | 19% |
| Sodium337mg | 15% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber2g | 8% |
| Total Sugars19g | |
| Protein5g | |
| Vitamin C3mg | 16% |
| Calcium141mg | 11% |
| Iron1mg | 7% |
| Potassium280mg | 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.
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source by allrecipe
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