Easy Make Crustless & Lactose Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Farmers Market, Organic Pumpkin Pis Mix 15 oz can,about 2.5 cups.3/4 cup (6 oz.) Almond Milk Vanilla by Silk3 eggs, recipe on can called for 2 eggs, since the milk is not as thick as evaporated milk per recipe on can i used another egg. Also I could use the extra protein in my diet.
Combine pumpkin pie mix, Almond Milk-Vanilla and 3 eggs in large mixing bowl. Beat on medium/high speed until well blended. i also added a bit extra cinnamon as I love cinnamon. The canned pumpkin pie mix already has spices and evaporated cane sugar in it.
Then pour this into a glass 9" pie dish and bake in preheated oven at 425 degrees for 15 minutes. then reduce temperature to 350 degrees for an additional 35 - 40 minutes. Pie/custard is done when knife inserted in middle comes out clean.
Serving Size: Makes 8 .5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AYLEA56.
Then pour this into a glass 9" pie dish and bake in preheated oven at 425 degrees for 15 minutes. then reduce temperature to 350 degrees for an additional 35 - 40 minutes. Pie/custard is done when knife inserted in middle comes out clean.
Serving Size: Makes 8 .5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AYLEA56.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 1.9 g
- Cholesterol: 69.4 mg
- Sodium: 40.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
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