Ingredients
2 eggs
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/4 cups evaporated milk
15 ounce homemade pumpkin puree*
1/4 cup chopped pecans for garnish
Directions
Heat oven to 400 degrees Fahrenheit.
Mix together eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until combined. Add in milk and pumpkin, stir until mixture is smooth consistency.
Pour into a 9-inch glass pie pan. Top with pecans.
Bake for 15 minutes then lower oven heat to 350 degrees Fahrenheit. Continue to bake for another 30 to 40 minutes. Pie should be firm set. Cool for at least 1 hour before cutting.
*Homemade Pumpkin puree
Yield amount is determined by the size of the pumpkin used.
Ingredients
1 medium to large sugar pumpkin
Directions
Heat oven to 325 degrees Fahrenheit.
Halve the pumpkin from the stem to base using a sharp knife. Take out and discard seeds and pulp. Cover each pumpkin half with aluminum foil.
Place on baking sheet, foil side up. Bake in the heated oven for 1 hour or until fork tender.
Remove from oven.
Remove pumpkin meat from the shells. Place in a blender. Puree. Place in a strainer to remove any stringy pieces. Can be stored in the freezer in freezer safe bags until ready to use.
Adapted from http://allrecipes.com/Recipe/Gluten-Free-Crustless-Pumpkin-Pie/Detail.aspx
Serves: 8 (1 9-inch pie)
