Crustless Pumpkin Pie Recipe – Know the Secret Tips

Crust less Pumpkin Pie Recipe – Know the Secret Tips :- As well as being completely free of gluten and processed sugar, this quick crust less pumpkin pie is also naturally gluten free. It is deliciously creamy and has the perfect amount of sweetness. In addition, you just won’t believe how simple it is to prepare! As you read the post, you will get advice that will ensure that you always get PERFECT results.

Crust less Pumpkin Pie Recipe – Know the Secret Tips

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There is no way that you will miss the crust at all if you make this pumpkin pie pudding without the crust because it is so satiating and velvety smooth. Moreover, you may prepare it all in just a single bowl!

Ingredients

• Butter or coconut oil to butter the pie dish/dishes
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp cloves
• ¼ tsp freshly grated nutmeg
• ¼ tsp salt kosher salt or sea salt (use slightly less sea salt, if desired)
• 1 ½ tbsp cornstarch 1½ tbsp (increase to 4½ tbsp / 45 g for the vegan version)
• 2 tsp vanilla extract 2 tsp
• ½ cup maple syrup ½ cup (you can also use ¾ cup / 150 g brown sugar or sugar substitute)
• 2 eggs
• 1 egg yolk
• 15 oz canned pumpkin puree 1 can (15 oz) or 398 mL
• 1 ½ cups evaporated milk 1 ½ cups / 1 can (use any plant-based milk as a substitute. I recommend full
• fat coconut milk or unsweetened coconut cream)
  To serve
• Sweetened whipped cream optional
• Maple syrup optional
• Greek yogurt optional
• Whipped coconut cream optional (dairy free / vegan option)
• Granola optional (for texture contrast)

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Instructions:

Preheat the oven to 300 degrees Fahrenheit or 149 degrees Celsius and butter a pie dish that is 9 inches in diameter, made of glass or porcelain, or five tiny pie dishes with a capacity of one cup each, or nine ramekins with a capacity of half a cup each.

When buttering the pie plate or dishes, use either butter or coconut oil. Put the cinnamon, ginger, cloves, nutmeg, salt, and cornstarch into a large bowl and mix them together until they are combined. Stir this mixture with a whisk until the cornstarch is completely free of lumps. Alternately, you might substitute two teaspoons of pumpkin pie spice mix for each of the separate spices.

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One teaspoon of crushed cinnamon, half a teaspoon of ground ginger, half a teaspoon of cloves, half a teaspoon of freshly grated nutmeg, half a teaspoon of salt, and one and a half tablespoons of cornstarch
When the cornstarch has completely dissolved and there are no lumps left, add half of the maple syrup and whisk it in until it is entirely incorporated.

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After that, include the remaining maple syrup and vanilla through a thorough mixing process.
a quarter of a cup of maple syrup, two teaspoons of vanilla extract While whisking, add the two eggs and the yolk to the mixture. 4 eggs, 1 yolk of an egg After adding the pumpkin puree, whisk it in until it is thoroughly incorporated.

5 ounces of pureed pumpkin from a can Incorporate the evaporated milk or the plant-based milk of your choice into the mixture. Make sure that the milk is thoroughly incorporated as well. One and a half cups of evaporated milk This pumpkin custard should be poured into the pie plate that is 9 inches in diameter.

It is recommended that you knock the pie dish on a hard surface, like as the kitchen counter, many times to expel any air bubbles. However, it is important to note that you should not break the dish.
In order to make this crustless pumpkin pie in smaller plates, please refer to the recipe notes that are provided below.

Place the pie dish in the oven that has been warmed and bake it for sixty to seventy minutes. During the thirty minutes that it is baking, rotate the pie dish halfway through the cooking time. whether you have a thermometer, check the temperature of the pie in the middle to see whether it is between 170 and 175 degrees Fahrenheit (77 and 79 degrees Celsius).

In the event that you do not possess a thermometer, take the pie out of the oven when the center is still giving the impression of being jiggly but the sides have become firm. This should take between sixty and seventy minutes.

Nutrition

• Serving: 1slice
• Calories: 169kcal (8%)
• Carbohydrates: 24g (8%)
• Protein: 5g (10%)
• Fat: 5g (8%)
• Saturated Fat: 2g (13%)
• Cholesterol: 79mg (26%)
• Sodium: 144mg (6%)
• Potassium: 313mg (9%)
• Fiber: 1g (4%)
• Sugar: 18g (20%)
• Vitamin A: 8475IU (170%)
• Vitamin C: 3.1mg (4%)
• Calcium: 171mg (17%)
• Iron: 1.1mg (6%)

Notes