Crustless Pumpkin Pie

2 eggs
1 can pumpkin
¾ c. granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
⅛ tsp. ground cloves
1 c. full-fat, canned coconut milk
1/3-1/2 c. gluten-free flour (or 1/4 c. coconut flour)

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly; mix in remaining ingredients. Pour filling in pie plate. Sprinkle with cinnamon if desired. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Comes out great every time!

Based on: http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/