Crustless Pumpkin Pie

Pumpkin pie, delicious!

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups canned pumpkin
• 3  eggs, lightly beaten
• 1 1⁄2 cups  evaporated skim milk
• 1⁄2 cup brown sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1  pinch nutmeg
• 1  pinch salt
•  almond flour or   ground almonds, for dusting the pie pan

Directions

1. Mix all ingredients but the almond flour in a large bowl.
2. Butter the pie pan and sprinkle generously with almonds. Bake at 450 for 15 minutes, then reduce heat to 350 and bake another 30 minutes or so, until set.
3. Let cool before serving. T.
4. his made just a little too much for my not-so-deep 9" pie pan, so I used a couple of ramekins for the overflow.