Gluten Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 Gluten Free Pie Shells4 egg whites1 can Pumpkin Pie Mix1 can Fat Free Evaporated Milk1 Cup Splenda1 tsp pumpkin pie spice1 tsp cinnamon
Pre-heat oven to 350. Bake thawed pie shells until golden brown (about 15 minutes)
While letting pie shells cool, mix all remaining ingredients in a large bowl well. Pour into 9x13 pan and bake at 350 until top is golden brown and no longer runny.
Spoon the mixture in to the pie shells and refrigerate. Pies can be frozen if need be.
Serving Size: Makes 12 Servings (1/4 of each pie)
Number of Servings: 12
Recipe submitted by SparkPeople user GOLDSK8R.
While letting pie shells cool, mix all remaining ingredients in a large bowl well. Pour into 9x13 pan and bake at 350 until top is golden brown and no longer runny.
Spoon the mixture in to the pie shells and refrigerate. Pies can be frozen if need be.
Serving Size: Makes 12 Servings (1/4 of each pie)
Number of Servings: 12
Recipe submitted by SparkPeople user GOLDSK8R.
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 8.7 g
- Cholesterol: 10.8 mg
- Sodium: 202.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.6 g
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