Allergen-Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pie crust of choice1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin3 eggs1/3 - 1/2 cup honey or other natural sweetener, to taste1 tsp dried ginger or 1 Tbsp freshly grated ginger1 tsp cinnamon1/4 tsp sea salt1/4 tsp powdered cloves1/4 tsp nutmeg1 cup coconut milk (full fat)
1. Line a 9 inch pie pan with your choice of gluten-free crust. Crack the eggs into a large bowl and beat well. Add the rest of the ingredients until thoroughly combined. Pour batter into pie crust.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Serving Size: Makes 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETDRMS2NT.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Serving Size: Makes 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETDRMS2NT.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 2.8 g
- Cholesterol: 69.4 mg
- Sodium: 106.3 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 4.0 g
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