2 recipes here— the top one is very easy!
INGREDIENTS
- 1 15-oz can pumpkin puree
- 1 cup evaporated milk
- 3 large eggs
- ½ cup sugar
- ¼ cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
DIRECTIONS
Preheat oven to 325.
Spray a 9 inch pie pan lightly with oil.
Mix cornstarch and evaporated milk in small bowl.
Mix the other ingredients in a large bowl and then mix the evaporated milk mixture with it.
Pour into pie pan and cook for one hour and 5 minutes or until knife inserted in middle comes out clean.
Below is another version of crustless pie:
This is an easy GF crust-less pumpkin pie which can also be eaten on the Specific carb diet--I love the flavor of these spices. {I may try more yogurt next time because this version is a little heavy but tasty!]
1 can (15 and 1/2 ounces--or about two cups --SCD says no canned unless nothing added etc)
1/4 cup of my homemade yogurt (SCD is yogurt cultured for 24 hours)
2 -3 tablespoon raw honey
3 eggs and one white
2 teaspoon cinnamon (where to buy high quality spices)
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger (optional)
1/8 teaspoon allspice
Mix it all together place in oiled pie plate and bake at 350 degrees for 45-50 minutes until set (knife inserted halfway between edge and center will come out clean). Cool and then serve.
Here is another version that is vegan and gf
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