CRUSTLESS PUMPKIN PIE
Crustless Pumpkin Pie is very tasty and so easy to make, also, its crazy low in calories. This pie is creamy, decadent and gluten free.
We love making high quality and delicious pumpkin desserts. With holidays around the corner, pumpkin recipes are surely high on the to do list. Among our other favorite pumpkin desserts are Pumpkin Cheesecake Bars, Pecan Pie Pumpkin Cheesecake and Pumpkin Poke Cake. I recommend you give at least one of them a try, they are all delicious!
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 buttermelted
Instructions
- Preheat oven to 350 degreed F.
- Butter a 9 inch pie dish and about 6 1/2 cup ramekins or a larger, 10 inch pie dish.
- To a large bowl add: cinnamon, ground ginger, nutmeg, salt, baking powder and cornstarch. Add maple syrup and whisk until fully combined.
- For full instructions please see : sweetandsavorymeals.com
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