Certainly! Here’s a recipe for a delicious crustless pumpkin pie that’s perfect for those who are looking for a low-carb or gluten-free option:
Ingredients:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup unsweetened almond milk (or any low-carb milk of your choice)
- 3 large eggs
- 1 cup granulated erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream for serving (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Baking Dish:
- Grease a 9-inch pie dish or a similar-sized baking dish.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, almond milk, eggs, and vanilla extract.
- Add Dry Ingredients:
- Add the erythritol, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the wet ingredients. Mix until well combined.
- Pour Into Dish:
- Pour the pumpkin mixture into the prepared pie dish.
- Bake:
- Bake in the preheated oven for 45-55 minutes or until the center is set. You can check by inserting a toothpick in the center; it should come out clean when the pie is done.
- Cool:
- Allow the crustless pumpkin pie to cool completely before slicing. It may still be a bit jiggly in the center when it comes out of the oven, but it will set as it cools.
- Serve:
- Serve slices of the crustless pumpkin pie at room temperature or chilled. Optionally, top with whipped cream before serving.
This crustless pumpkin pie is a delicious and keto-friendly alternative to traditional pumpkin pie, and it’s perfect for those who are watching their carbohydrate intake. Adjust the sweetness to your liking and enjoy the wonderful flavors of fall!
