First, you’ll want to mix your dry ingredients into a bowl.

Next, gradually stir in the evaporated milk. (If don’t have evaporated milk, regular milk works just as good!)

Next, beat your eggs into a separate bowl, then add your eggs and the pumpkin puree into the dry ingredients bowl. Mix well.

Pour your mixture into a standard size pie plate and bake for around 45-50 minutes on 350 degrees.

When finished, turn off your oven, remove and let it cool, then serve.

You can top with whipped cream and additional cinnamon if you’d like! Store any leftovers in the fridge.

Keep in mind that this recipe has no crust to cut on carbs and has less sugar for a healthier pie overall!