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
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.
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.