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Crustless Pumpkin Pie

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Serves 8 | 

Gluten free and absolutely delicious!

Ingredients:

3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 can pumpkin puree, 15 oz.
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3 eggs

Directions:

  1. Preheat oven to 325° F. Grease a pie tin with cooking spray.
  2. Whisk together brown sugar, vanilla extract, pumpkin puree, cinnamon, nutmeg. Heavy cream, kosher salt, cloves ginger and eggs in a mixing bowl.
  3. Pour mixture into pie tin and smooth over the top.
  4. Place pie in oven and bake for 1 hour. Turn oven off and prop oven door open with a wooden spoon. Let pie sit in oven for 1 hour.
  5. Remove from oven and place pie in the refrigerator. Cool for at least 4 hours or overnight.
Main Ingredient: Pumpkin Puree
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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