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Pumpkin Pie - Gluten Free Recipe

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This recipe for Pumpkin Pie - Gluten Free is from MY HOME COOKING - Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
2 eggs
1/2 cup brown sugar or replacement
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
1 (15 ounce) can pumpkin puree
1/4 cup chopped pecans (optional)
Directions:
Directions:
1 Preheat oven to 400 degrees F (200 degrees C).
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.
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.
Number Of Servings:
Number Of Servings:
large pie
Personal Notes:
Personal Notes:
What a great substitute, this pie is so good you don't miss the crust.

 

 

 

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