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Crustless Pumpkin Pie
November 24, 2016

This was an AMAZING recipe! No fuss, no muss, no weird ingredients (I used half milk and half cream, as I didn't have any half-and-half). Perfect amount of vanilla and eggs. I didn't have a glass pie dish, so I baked it in my round, glass casserole dish for an extra fifteen minutes, and it came out smooth and creamy and light and fluffy. Gorgeous! Totally didn't need the whipped cream I made for it. Thanks so much for this recipe! (I didn't have pumpkin pie spice, either, so I stole a list of spices from a different recipe - I don't remember which one, but I'm sure it's similar).

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