Dairy & Gluten Free Impossible Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large Egg, fresh, whole, raw 1 tsp Cinnamon, ground 0.13 tsp Cloves, ground 0.50 tsp Ginger, ground 0.50 tsp Salt 32 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g) 1.88 cup Libby's 100% pure canned pumpkin 1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 0.75 cup Granulated Sugar
Preheat oven to 425 degrees F.
Grease pie plate, set aside.
In large bowl, beat eggs; mix in remaining ingredients.
Place pie plate on oven rack; pour in filling. (This prevents spillage)
Sprinkle with cinnamon. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.
Serving Size: makes 6 servings
Grease pie plate, set aside.
In large bowl, beat eggs; mix in remaining ingredients.
Place pie plate on oven rack; pour in filling. (This prevents spillage)
Sprinkle with cinnamon. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 9.0 g
- Cholesterol: 62.0 mg
- Sodium: 232.0 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.3 g
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