yield: 8 servings
prep time: 15 minutes
cook time: 50 minutes
Pumpkin-everything season is my favorite. It’s the time of year when pumpkin-flavored items start showing up everywhere. Truthfully, I like pumpkin flavor enough to have it at any time of the year. This year, you don’t have to miss out on having pumpkin pie on the Thanksgiving table.
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup heavy whipping cream
• 1 Almond Flour Crust (here), par-baked
1. Preheat the oven to 350°F.
2. In a medium-sized mixing bowl, whisk the eggs. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and salt with a spoon until well blended. While stirring, slowly pour in the cream; continue stirring until it’s completely combined with the pumpkin mixture.
3. Pour the filling into the par-baked crust. Cover the edge of the crust with a narrow piece of aluminum foil to keep it from burning; remove the foil midway through baking. Bake until the filling is set, doesn’t jiggle, and is lightly browned on top, 45 to 50 minutes. Allow to cool completely before cutting and serving. Leftover pie can be covered and stored in the refrigerator for up to 5 days.
Notes:
This pie can also be baked without a crust so that it’s a crustless pumpkin pie. Simply pour the filling into a greased 9-inch pie pan and bake as described above.
