Directions

1. Preheat oven to 400°F.
2. Toast chopped pecans for 6 min. on baking pan lined with parchment paper. Set aside and let cool.
3. Beat eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt in a bowl until blended. Stir in evaporated milk and pumpkin until mixture is smooth.
4. Lightly coat an 8 x 8 in. baking dish with cooking spray before pouring in mixture. Add toasted pecans.
5. Bake in preheated oven for 15 min. Reduce heat to 350°F and continue baking for 1 hr. or until set. Cool for several hours or overnight before serving.

Nutritional Information

Per serving: 112 calories (21 from fat), 3 g total fat (0 g saturated fat), 47 mg cholesterol, 133 mg sodium, 32 g carbohydrates, 2 g fiber, 15 g sugar, 5 g protein.
Exchanges: 1 fruit, ½ milk, ½ fat, 2 other carbs, 1 free.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.