Description
A delightful crustless pumpkin pie that captures the essence of fall, perfect for Thanksgiving and gluten-free diets.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt in a large mixing bowl.
- Whisk until the mixture is smooth and well combined.
- Pour the mixture into a greased pie dish.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set.
- Allow to cool before serving. Enjoy your creamy crustless pumpkin pie!
Notes
Serve chilled or at room temperature with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg