Pumpkin Pie, Sugar Free, Dairy Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Splenda, 3/4 cupSalt, 1/2 teaspoonPumpkin Pie Spice, 3 teaspoonsEggs, 2 largePumpkin, canned, 15 oz canRice Milk, 1 1/2 cups, unflavoredPie crust, 9-inch, unbaked
Combine Splenda, Salt, and Pumpkin Pie Spice. Beat Eggs lightly. Add eggs to Splenda mixture, and stir, just to combine. Stir Pumpkin into Spenda mixture and gradually add Rice Milk. Pour into the unbaked Pie Crust. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 40 - 50 minutes or until knife inserted near the center of the pie comes out clean. Cool.
This is an awkward pie to get into the oven because the filling comes to the top of the crust. Use a cookie sheet or pizza pan for stability under the pie if you are using a disposable pie pan or a pie pan with a very narrow lip.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KOKOPELLI_FAN.
This is an awkward pie to get into the oven because the filling comes to the top of the crust. Use a cookie sheet or pizza pan for stability under the pie if you are using a disposable pie pan or a pie pan with a very narrow lip.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KOKOPELLI_FAN.
Nutritional Info Amount Per Serving
- Calories: 168.6
- Total Fat: 7.9 g
- Cholesterol: 58.1 mg
- Sodium: 176.7 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g
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