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

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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.

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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!

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