The Best crustless pumpkin pie Recipe

This pumpkin pie recipe is perfect for Thanksgiving. It's easy to make and doesn't require a crust, so it's low-carb and gluten-free. Plus, it tastes amazing!

-pumpkin puree  -brown sugar -evaporated milk -ground cinnamon - ground ginger -ground nutmeg - salt

Ingredients

Preheat your oven to 425 degrees F. In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined.

Instructions

Instructions

Pour filling into a greased baking dish. Bake at for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.

Remove from the oven and cool completely on a wire rack. Cover and place in the fridge 2 to 24 hours before serving. Serve chilled.

Slice and top with whipped cream.