Crustless Pumpkin Pie

Crustless Pumpkin Pie

prep time:

10 MINS

cook time:

1 HR 10 MINS

total time:

1 HR 20 MINS

Crustless Pumpkin Pie is very tasty and super easy to make. Also, its creamy, decadent, low in calories as well as gluten free.

Ingredients

·          3 large eggs

·          2 egg yolks

·          1/4 teaspoon cinnamon

·          1/4 teaspoon cloves

·          1/4 teaspoon ground ginger

·          1/4 teaspoon nutmeg

·          1/4 teaspoon salt

·          1 teaspoon baking powder

·          3 tablespoons cornstarch

·          1 cup maple syrup or white sugar

·          1 teaspoon vanilla extract

·          1 can 29oz pumpkin puree

·          1 1/2 cups heavy cream room temperature

·          4 tablespoons unsalted butter melted

Instructions

1.     Preheat oven to 350 degreed F.

2.     Butter a 9 inch pie dish and about 6 1/2 cup ramekins or a larger, 10 inch pie dish.

3.     To a large bowl add: cinnamon, ground ginger, nutmeg, salt, baking powder and cornstarch. Add maple syrup and whisk until fully combined.

4.     Add eggs, egg yolks and vanilla extract. Whisk until fully combined.

5.     Add pumpkin puree, cream and melted butter. Whisk until fully combined. Use a rubber spatula to clean the sides and bottom of the bowl.

6.     Add the mixture to the prepared pie dish.

7.     Bake in the preheated oven for about 60-70 minutes. Or until the pie is settled and the center is just very slightly jiggly. The sides should be golden brown and puffed.

8.     Remove pie from the oven and place on a cooling rack. Once it has completely cooled, transfer to the fridge for at least 6 hours or better overnight.

9.     Serve topped with whipped cream.

                      

Source https://sweetandsavorymeals.com

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