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Playing Michelle Kwan’s Crustless Pumpkin Pie


  • 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


Serves: 12


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.