Easy, Gluten-free Pumpkin Pie filling
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 cup pumpkin puree1/2 cup almond or coconut milk2 tbsp erythritol (opt)1 dropper stevia (increase if you leave out the erythritol)1/2 tsp cinnamon1/2 tsp pumpkin pie spicepinch nutmeg1 tsp vanilla1 gelatin packet dissolved in 2 tbsp boiling water
Blend all ingredients together, pour into individual serving bowls or a prepared small pie crust and refrigerate overnight.
Serving Size: makes 2 mini pies/bowls
Number of Servings: 2
Recipe submitted by SparkPeople user KRAVMAGAGIRL.
Serving Size: makes 2 mini pies/bowls
Number of Servings: 2
Recipe submitted by SparkPeople user KRAVMAGAGIRL.
Nutritional Info Amount Per Serving
- Calories: 61.7
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 3.8 g
- Protein: 5.6 g
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