开云体育

Crustless Pumpkin Pie

Rhonda Fowler All Messages By This Member #17026 Crustless Pumpkin Pie Crustless pumpkin pie has?rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you're keeping things simple or exploring a?gluten-free option, this pie gives all the nostalgic vibes of the classic. Prep Time5minutes?mins Cook Time1hour?hr cooling time5hours?hrs Total Time6hours?hrs?5minutes?mins Course:?Dessert, holiday Cuisine:?American Keyword:?Crustless Pumpkin Pie, homemade pumpkin pie, Thanksgiving pumpkin pie ? 开云体育s:?8?servings ? Author:?Alyssa Rivers Ingredients ??cup?granulated sugar 3?tablespoons?cornstarch 1?teaspoon?ground cinnamon ??teaspoon?salt ??teaspoon?ground ginger ??teaspoon?ground cloves 2?large eggs?slightly beaten 1?(15-ounce) can?pumpkin puree 1?(12-ounce) can?evaporated milk Instructions Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray. Add?? cup granulated sugar,?3 tablespoons cornstarch,?1 teaspoon ground cinnamon,?? teaspoon salt,?? teaspoon ground ginger, and?? teaspoon ground cloves?to a large bowl and whisk until combined. Add?2 large eggs,?1 (15-ounce) can pumpkin puree, and?1 (12-ounce) can evaporated milk?to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds until fully combined. Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired. Nutrition Calories:?176kcal?\|?Carbohydrates:?30g?\|?Protein:?5g?\|?Fat:?4g?\|?Saturated Fat:?2g?\|?Polyunsaturated Fat:?0.3g?\|?Monounsaturated Fat:?1g?\|?Trans Fat:?0.004g?\|?Cholesterol:?53mg?\|?Sodium:?209mg?\|?Potassium:?257mg?\|?Fiber:?2g?\|?Sugar:?25g?\|?Vitamin A:?8434IU?\|?Vitamin C:?3mg?\|?Calcium:?134mg?\|?Iron:?1mg Source: The Recipe Critic ~~~~~ Rhonda in MO

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