Pumpkin desserts should be made every which way (right?), and this one is great for gluten-free eaters.
The crustless treat is all sweet, fluffy pumpkin and spices.
That means it also happens to be lower in calories and sugar and way easier to make than a pie (unless you buy store-bought frozen crusts, naturally).
It’s still an indulgence, though, despite pumpkin’s many health benefits. So, be generous with how many people you share it with. That should be easy if you’re serving it on Thanksgiving.
INGREDIENTS
- 2 eggs, slightly beaten
- 1 (16 ounce) can unsweetened pumpkin
- 1/2 cup raw cane sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 can (12 ounce) evaporated milk
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 F.
- Mix all ingredients together in medium sized bowl.
- Pour into buttered baking dish.
- Bake 1 hour and let cool 15 minutes.
WHY WE LOVE THIS RECIPE
It’s a great way to serve a sweet-and-spiced pumpkin treat without a crust, and a good soufflé really can’t be beat.
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