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Crustless Pumpkin Pie

Serves 8


3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 can pumpkin puree, 15 oz.
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3 eggs


  1. Preheat oven to 325° F. Grease a pie tin with cooking spray.
  2. Whisk together brown sugar, vanilla extract, pumpkin puree, cinnamon, nutmeg. Heavy cream, kosher salt, cloves ginger and eggs in a mixing bowl.
  3. Pour mixture into pie tin and smooth over the top.
  4. Place pie in oven and bake for 1 hour. Turn oven off and prop oven door open with a wooden spoon. Let pie sit in oven for 1 hour.
  5. Remove from oven and place pie in the refrigerator. Cool for at least 4 hours or overnight.
Diet: Gluten-Free
Season: Fall