Ingredients
-
3
-
2
-
10
-
1/2
-
-
1
-
1
-
1
-
1/8
-
1/8
-
1/8
-
2/3
-
-
1/3
-
Directions
This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Dont let the fancy name scary you, its actually very easy to make, the only appliances used were a blender and an oven!,I just returned last night from the Foodbuzz Festival in San Francisco, what a great time! Today Im a little jet lagged and slow getting back into the groove of things. Next on my list of things to make for the holidays was this wonderful dessert that doubled as my breakfast this morning. Who doesnt like dessert for breakfast, right???,Pumpkin Cheesecake Shooters,Pumpkin Butterscotch Bars,Mini Pumpkin Chocolate Chip Muffins,Pumpkin Biscotti Cookies,Pumpkin Spice Cookies
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Steps
|
1
Done
|
Add the Hazelnuts to the Dish |
|
2
Done
|
Place the Eggs, Egg Whites, Agave, Milk, Vanilla Extract, Vanilla Bean, Cinnamon, Nutmeg, Ginger and Salt in a Blender (or a Food Processor). Blend Until Smooth, About 30 Seconds. |
|
3
Done
|
Add the Pumpkin Pure and Blend Well. |
|
4
Done
|
Add the Flour and Pulse Until Well Combined. |
|
5
Done
|
Pour in the Batter Into the Pie Dish. |
|
6
Done
|
Bake For 15 Minutes, Then Lower the Heat to 375f and Bake Until the Center Is Just Set, About 12 Minutes. |
|
7
Done
|
Serve Immediately. |
