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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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Bake (707) Boil (78) Broil (49) Deep fry (9) Dutch oven (8) Grill (182) Oven (9) Pan-fry (112) Roast (112) Slow cooker (98) Stir-fry (10) Stovetop (560)
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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