Impossible Pumpkin Pie (Crustless)
This is a great option if someone is gluten-free, but we are not and this is always how we've done our pumpkin pie. I guess we just prefer the center of the pie 😉
PREP TIME
5 minutes
COOK TIME
55 minutes
INGREDIENTS
10
Serves: 6
Ingredients
- 15 oz15 oz15 oz Pumpkin Purée
- 3 whole3 whole3 whole Pastured Eggs
- 0.75 cup0.75 cup0.75 cup Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Cornstarch
- 1 tsp1 tsp1 tsp ground Ginger
- 0.5 tsp0.5 tsp0.5 tsp ground Nutmeg
- 0.25 tsp0.25 tsp0.25 tsp ground Cloves
- 0.25 tsp0.25 tsp0.25 tsp ground Allspice
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream), Just shy of a full cup
- 0.25 cup0.25 cup0.25 cup Milk
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F
- Using butter, grease the pie pan
- Whisk together all ingredients
- Pour filling into pie pan
- Bake until the center is almost set, 55-60 minutes
- Place on wire rack to cool for at least 3 hours before serving
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Desserts Gluten Free Nightshade Free Nut Free Pescetarian Pies Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 227 |
| Fat: | 13 g |
| Carbohydrates: | 27 g |
| Protein: | 4 g |
| Cholesterol: | 54 g |
| Sodium: | 27 mg |
| Fiber: | 2 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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