Michelle Kwan’s Crustless Pumpkin Pie
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Ingredients
- 12 foil muffin cups
- 1 15-ounce can pumpkin purée
- 1/2 cup milk
- 4 large eggs, beaten
- 1/2 teaspoon salt
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoons ground cinnamon
- 3 tablespoons agave nectar
Yield
Serves: 12
Preparation
Preheat oven to 350°F. Line a muffin tin with muffin cups
In a medium bowl, blend all ingredients. Pour into cups.
Bake for 35-40 minutes or until an inserted toothpick comes out clean.
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