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Saturday, April 28, 2012

Crustless Pumpkin Pie (GF)


Crustless Pumpkin Pie Recipe
Photo credit: All Recipes

Serves 6

3/4 c. sugar or sucanat (or 1/2 c. honey or pure maple syrup)
2 c. canned pumpkin (15 oz. can)
4 eggs, slightly beaten
1 1/2 t. pure vanilla extract
3/4 c. evaporated milk or half-n-half
2 t. pumpkin pie spice (or 1 t. cinnamon, 1/2 t. nutmeg, 1/4 t. allspice, 1/4 t. cloves)


1. Beat sugar, egg and pumpkin until well combined.

2. Stir in vanilla, milk and spices until thoroughly blended.

3. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 2-in. baking pan; carefully add 1/2 in. of hot water to baking pan (around the pie plate) to create a hot water bath. 

4. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with homemade real whipped cream, if desired.


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