Ingredients: – Granulated Sugar: Ensures the pie maintains its desired texture, as brown sugar can lead to surface bubbles. Avoid alternatives like maple syrup or honey, which introduce excessive moisture. – Cornstarch: Essential for thickening the mixture. – Ground Cinnamon, Ginger, Cloves, and Nutmeg: Provides the essential blend of pumpkin pie spices. – Salt: Harmonizes flavors. – Double Cream (33% or 35% fat content): Gives the pie its signature creamy texture. Avoid substituting with milk for a thicker consistency. – Eggs: Serve as the binding agent. – Vanilla Extract: Elevates the overall flavor profile. – Canned Pumpkin Puree (not pre-sweetened pie filling): The star ingredient.
How to Prepare Crustless Pumpkin Pie: 1. Preheat oven to 300°F. Spray a 9-inch glass pie dish with non-stick baking spray, ensuring thorough coverage.
2. In a medium-sized bowl, combine sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Ensure a lump-free mixture.
3. In a larger bowl, whisk together heavy cream, eggs, and vanilla extract until uniformly blended.
4. Gradually add dry ingredients to the wet mixture, stirring until well combined.
5. Incorporate pumpkin puree, stirring until fully integrated.
6. Gently pour the batter into the prepared baking dish. Bake for approximately 55-60 minutes, until a food thermometer inserted into the center reaches 170°F. The center may seem slightly loose but will firm up as it cools.
7. Allow the pie to cool on a wire rack for about 2 hours, then wrap it with food-safe plastic wrap and refrigerate for at least 8 hours, preferably overnight.
8. Serve the chilled pie for the best flavor and texture.
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[➡️ Full Recipe Details Here ](https://learn-withme.com/how-to-make-gluten-free-crustless-pumpkin-pie)
Ingredients:
– Granulated Sugar: Ensures the pie maintains its desired texture, as brown sugar can lead to surface bubbles. Avoid alternatives like maple syrup or honey, which introduce excessive moisture.
– Cornstarch: Essential for thickening the mixture.
– Ground Cinnamon, Ginger, Cloves, and Nutmeg: Provides the essential blend of pumpkin pie spices.
– Salt: Harmonizes flavors.
– Double Cream (33% or 35% fat content): Gives the pie its signature creamy texture. Avoid substituting with milk for a thicker consistency.
– Eggs: Serve as the binding agent.
– Vanilla Extract: Elevates the overall flavor profile.
– Canned Pumpkin Puree (not pre-sweetened pie filling): The star ingredient.
How to Prepare Crustless Pumpkin Pie:
1. Preheat oven to 300°F. Spray a 9-inch glass pie dish with non-stick baking spray, ensuring thorough coverage.
2. In a medium-sized bowl, combine sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Ensure a lump-free mixture.
3. In a larger bowl, whisk together heavy cream, eggs, and vanilla extract until uniformly blended.
4. Gradually add dry ingredients to the wet mixture, stirring until well combined.
5. Incorporate pumpkin puree, stirring until fully integrated.
6. Gently pour the batter into the prepared baking dish. Bake for approximately 55-60 minutes, until a food thermometer inserted into the center reaches 170°F. The center may seem slightly loose but will firm up as it cools.
7. Allow the pie to cool on a wire rack for about 2 hours, then wrap it with food-safe plastic wrap and refrigerate for at least 8 hours, preferably overnight.
8. Serve the chilled pie for the best flavor and texture.
[➡️ Full Recipe Details Here ](https://learn-withme.com/how-to-make-gluten-free-crustless-pumpkin-pie)