All the cozy fall flavor of pumpkin pie\u2014without the crust! Naturally gluten-free and irresistibly creamy \ud83d\ude0d
\nIngredients:
\n* 1 (15 oz) can pumpkin puree
\n* 1\/2 cup granulated sugar
\n* 1\/4 cup brown sugar
\n* 2 large eggs
\n* 1 (12 oz) can evaporated milk
\n* 1 tsp vanilla extract
\n* 1\/2 tsp salt
\n* 1 tsp ground cinnamon
\n* 1\/2 tsp ground ginger
\n* 1\/4 tsp ground cloves
\n* 1\/4 tsp ground nutmeg
\nInstructions:
\n1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9-inch pie dish or square baking dish.
\n2. In a large bowl, whisk together pumpkin puree, sugars, eggs, evaporated milk, and vanilla until smooth.
\n3. Add salt, cinnamon, ginger, cloves, and nutmeg; whisk until fully combined.
\n4. Pour mixture into prepared dish and smooth the top.
\n5. Bake for 45\u201355 minutes, or until the center is set and a toothpick comes out clean.
\n6. Let cool completely before serving. Chill for best texture.
\n7. Serve with a scoop of vanilla ice cream or a dollop of whipped cream!
\nPro Tip:
\nAdd a sprinkle of chopped pecans before baking for a nutty crunch on top!<\/p>\n","protected":false},"excerpt":{"rendered":"
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