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How to Make a Crustless Pumpkin Pie That’s Low in Carbs and High in Flavor

Whether you’re looking to cut some calories or just cut out the gluten, get ready to dive into a delectable slice of autumn with our Crustless Pumpkin Pie. This scrumptious dessert is all about that filling and pumpkin spice magic, but with a healthier twist. Say goodbye to the traditional pie crust and hello to a velvety, spiced pumpkin delight that’s just as indulgent but with less time and effort. Pin Me 1. Cook Time 35 mins 2. Total Time 35 mins 3. Yield 1 (10-inch) pie 4. Ingredients 1 can pumpkin puree (15 oz) 1 cup heavy cream 2 ½  tsp vanilla extract 2 tsp baking powder 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1/3 cup oat flour 1/2 cup sugar 2 tbs cornstarch 5. Instructions Preheat the oven to 350F/108C, and grease a 10 or 9-inch round glass or ceramic pie dish. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake for 35 minutes or until set.  There won’t be much jiggle. Once it’s done baking, turn off your oven and prop the door open (we use a wooden spoon) and let it cool in the oven for at least an hour. This prevents your pie from cracking. Remove from the oven and allow to cool completely before transferring uncovered to the fridge for at least 4 – 6 hours before slicing. Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

Red Wine Magic: Burgundy Beef Stew that Melts in Your Mouth

This timeless French dish is the perfect comfort food for chilly evenings or when you want to impress your guests with a delicious, rustic meal. The rich flavors of tender beef, aromatic vegetables, and a velvety red wine sauce make this stew a culinary masterpiece.                                                                               Pin Me   1. Serves 6-8   2. Prep Time 30 mins   Total Time +/- 2 ½ Hours   3. Ingredients   1.6kg (3lb 8oz) good-quality chuck steak 4–5 tbsp olive oil 200g (7oz) smoked slab bacon or smoked streaky bacon, cut into 2cm/¾in pieces 1 large onion, finely chopped 4 garlic cloves, crushed 750ml bottle red wine ¼ cup tomato purée 1 beef stock cube 2 large bay leaves 4 sprigs fresh thyme or 4 teaspoons dried thyme 25g(1 oz) butter 450g (1lb) pearl onions, or 24 baby onions 300g(10½ oz) chestnut mushrooms, wiped and halved or quartered if large 2 heaped tbsp cornflour 2 tbsp cold water salt and freshly ground black pepper chopped fresh parsley, to garnish   4. Instructions   Preheat the oven to 170C/150C  Trim off any hard fat or sinew. Cut the braising steak into  4–5cm/1½–2in pieces. Season the beef well with salt and pepper. Heat two tablespoons of the olive oil in a large frying pan. Fry the beef in three batches over a medium–high heat until browned on all sides. Transfer the browned beef to a large dutch oven or heavy-bottomed pot  Pour a bit more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Put the bacon into the pot with the meat. Fry the chopped onion in the same frying pan over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for another minute. Add the onion and garlic to the pot with the meat. Pour in all the wine. Stir in the tomato purée and 150ml (5fl oz) water. Add the stock cube and the herbs, and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. While the beef is cooking, peel the button onions and trim off the root close to the end so they don’t fall apart. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a little oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Put the onions aside in a separate bowl. Add the remaining butter and mushrooms to the same pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Mix the cornflour with the water in a small bowl until smooth. Remove the pot from the oven and stir in the cornflour mixture, add the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is tender and the sauce is thick. The sauce should coat the back of a spoon.  If it doesn’t, add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. Remove the thyme stalks and serve garnished with parsley.       Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!