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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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No crust Ingredients:
1 (15 ounce) can pumpkin |
1 (12 fluid ounce) can evaporated milk |
2 eggs |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1 teaspoon ground ginger |
1 teaspoon ground cloves |
Directions:
1. Preheat oven to 425.
2. Beat eggs.
3. Add pumpkin, evaporated milk & spices. Mix well.
4. Pour into pie pan or baking cups.
5. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.).
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