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Gluten Free Crustless Pumpkin Pie
October 07, 2013

I mixed everything and realized that my pie dish was left at a friend's. I had no choice but to bake in a square 8x8 pan. It required longer in the oven. I also used homemade pumpkin puree but was sure to weigh 15 oz. The pecan topping was nice and made it less painful to not have a crust.(I love a good crust). The pecans could probably use to be doubled. This is still a nice dessert that I will make for my family again. Thanks Anita.

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