Gluten-Free Crustless Pumpkin Pie

This gluten-free crustless pumpkin pie is the perfect dessert for those who are following a gluten-free diet. It is easy to make and full of warm, spicy flavors. With a creamy pumpkin filling and a hint of cinnamon and nutmeg, this pie will be a hit at your holiday gatherings. Plus, without a crust, it's much simpler to prepare and is a healthier option for those watching their waistlines. Enjoy a slice of this delectable pumpkin pie without the guilt!

Ingredients

• 1 can (15 ounces) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• Whipped cream, for serving (optional)
• Ground cinnamon, for dusting (optional)

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix well.
3. In a separate bowl, beat the eggs, then add them to the pumpkin mixture. Stir until fully combined.
4. Gradually pour in the evaporated milk while stirring. Mix until smooth.
5. Pour the mixture into a greased 9-inch pie dish.
6. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until a knife inserted into the center comes out clean.
7. Remove the pie from the oven and allow it to cool for at least 2 hours before serving.
8. Once cooled, slice and serve with a dollop of whipped cream and a sprinkle of ground cinnamon, if desired.

Interesting Facts