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Crustless Pumpkin Pie
Serves 8 |
Gluten free and absolutely delicious!
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Ingredients:
| 3/4 cup packed brown sugar |
| 1 teaspoon vanilla extract |
| 1 can pumpkin puree, 15 oz. |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1 cup heavy cream |
| 1/2 teaspoon kosher salt |
| 1/2 teaspoon ground cloves |
| 1/2 teaspoon ground ginger |
| 3 eggs |
Directions:
- Preheat oven to 325° F. Grease a pie tin with cooking spray.
- Whisk together brown sugar, vanilla extract, pumpkin puree, cinnamon, nutmeg. Heavy cream, kosher salt, cloves ginger and eggs in a mixing bowl.
- Pour mixture into pie tin and smooth over the top.
- Place pie in oven and bake for 1 hour. Turn oven off and prop oven door open with a wooden spoon. Let pie sit in oven for 1 hour.
- Remove from oven and place pie in the refrigerator. Cool for at least 4 hours or overnight.
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Crustless Pumpkin Pie
Serves 8
Ingredients:
| 3/4 cup packed brown sugar |
| 1 teaspoon vanilla extract |
| 1 can pumpkin puree, 15 oz. |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1 cup heavy cream |
| 1/2 teaspoon kosher salt |
| 1/2 teaspoon ground cloves |
| 1/2 teaspoon ground ginger |
| 3 eggs |
Directions:
- Preheat oven to 325° F. Grease a pie tin with cooking spray.
- Whisk together brown sugar, vanilla extract, pumpkin puree, cinnamon, nutmeg. Heavy cream, kosher salt, cloves ginger and eggs in a mixing bowl.
- Pour mixture into pie tin and smooth over the top.
- Place pie in oven and bake for 1 hour. Turn oven off and prop oven door open with a wooden spoon. Let pie sit in oven for 1 hour.
- Remove from oven and place pie in the refrigerator. Cool for at least 4 hours or overnight.
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